Crudités with rosemary cannellini dip
Carrots and celery with a homemade rosemary cannellini bean dip.
Open in the appPer serving
- Calories
- 187 kcal
- Protein
- 8.6 g
- Carbohydrates
- 27.4 g
- Fat
- 5.5 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Cooked cannellini beans80 g
- Extra virgin olive oil5 g
- Lemon juice5 g
- Carrots1
- Celery1
- Rosemaryto taste
- Saltto taste
Contains: celery,
Method
- Rinse the cooked cannellini beans in a sieve and drain them well.
- Strip the rosemary needles and chop them very finely.
- Blend the cannellini with the extra virgin olive oil, lemon juice, rosemary, a pinch of salt and a splash of water for about a minute, until smooth; if it's too thick, add another splash of water.
- Peel the carrot, wash the celery, pulling off the toughest strings, and cut both into sticks about 8 cm long.
- Serve the vegetables with the dip in a small bowl.
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