Sage borlotti bean dip with radishes and cucumber
A rustic bean dip, smooth and filling.
Open in the appPer serving
- Calories
- 200 kcal
- Protein
- 10.4 g
- Carbohydrates
- 29.7 g
- Fat
- 5.2 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Cooked borlotti beans100 g
- Extra virgin olive oil1 teaspoon
- Fresh sage2 g
- Radishes80 g
- Cucumber60 g
- Lemon juiceto taste
- Saltto taste
In season: April – September
Method
- Warm the olive oil in a small pan over low heat with the fresh sage leaves for 1 minute, until they sizzle and the oil is fragrant; turn off the heat.
- Drain and rinse the cooked borlotti beans and blend them with the flavoured oil (keep one sage leaf for garnish), lemon juice, salt and a splash of water until smooth.
- Wash the radishes and cucumber, trim the radishes and quarter them, cut the cucumber into sticks; serve them with the dip topped with the crisp sage.
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