If you’re a fan of hummus, try this equally enjoyable dip. Served with crunchy crudités and strips of pitta, it makes a good starter or snack.
Ingredients
- 1 wholemeal pitta bread
- 0.33 cucumber, quartered lengthways, deseeded and cut into sticks
- 3 celery sticks, halved lengthways and cut into sticks
- 4 radishes, quartered
Dip
- 14 oz (400 g) canned cannellini beans in water, drained and rinsed
- 3 garlic cloves, crushed
- ½ lemon juice
- 2½ tbsp olive oil
- 1 tsp salt
- pepper
How to Make It
To make the dip, tip the beans into the bowl of a food processor. Add the garlic, lemon juice, oil, salt, and pepper to taste. Pulse for 20 seconds, or until a thick paste forms. Alternatively, place the ingredients in a mixing bowl and beat thoroughly with a wooden spoon to combine. Add a little water if the mixture is too stiff. Transfer to a small bowl.- Preheat the grill to medium and lightly toast the pitta bread. Cut into eight strips.
- Place the bowl of dip in the centre of a plate, surrounded by the crudités and pitta bread strips. Serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 184 kcal Calories from Fat: 77.4 kcal |
|
% Daily Value*
|
| Total Fat 8.6 g 25% |
Saturated Fat 1.2 g 6% |
Trans Fat 0.0 g |
carbohydrates 19.0 g 15% |
Dietary Fiber 4.7 g 12% |
Sugars 2.1 g 2% |
Protein 6.3 g 13% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |