Filter
Reset
Sort ByRelevance
DIANE TINDALL
White bean dip with raw vegetables and crackers
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Drain the beans and keep the moisture. Puree them in a food processor to a smooth dip. Add some of the drained moisture to make the dip more smooth.
-
Then add the olive oil, lemon juice and cumin powder and season with salt.
-
Put the dip in a closed container in a bread bin and put the raw vegetables and the crackers in the other containers.
-
Dip the raw vegetables and crackers in the white bean dip during lunch.
Blogs that might be interesting
-
25 minLunchpiece of ginger of 3 cm, piece of pepper of 3 cm, garlic, multigrain rice, lemon zest, olive oil, Christmas, capers, river carriages, Dutch shrimp, parsley,Tuscan rice salad with prawns and crayfish
-
10 minLunchvegetable stock, oil, smoked bacon, avocado, lime, coriander, chilli pepper flakes,avocado soup
-
35 minLunchbunch onions, shiitake, carrot salad, spring rolls, neutral oil,crispy spring rolls
-
20 minLunchfrozen puff pastry, carrots, green asparagus, spring / forest onion, fresh spinach, egg, creme fraiche, gruyere,quiche with spring vegetables
Nutrition
205Calories
Sodium0% DV0g
Fat17% DV11g
Protein14% DV7g
Carbs6% DV17g
Fiber0% DV0g
Loved it