Vegetable sticks with dips

Drain the white beans. Finely chop the garlic. Finely chop the oregano and leaf parsley. Finely chop the capers.

Puree the white beans with the garlic in the food processor and mix the mayonnaise with salt and pepper.

Spoon also the oregano and half of the parsley.

Mix in a bowl the tuna tapenade with the yogurt, capers and remaining parsley. Transfer these dips to trays.

Keep them covered in the refrigerator until use.

Peel the carrots with a peeler and cut them each into four to six long pieces. Halve the pieces of roots. Also peel the stalks of celery.

Cut them into 10 cm pieces and cut them into three long pieces each.

Put the pieces of carrot and celery in glasses. Put the dips and the glasses with carrot and celery together on a leaf.