Bean dip with veggie sticks

Name: Bean dip with veggie sticks
Total time: 5 min
Yield: 1 serving
Cuisine: European
Ingredients: 100 g red kidney beans, cooked / tinned; 5 g olive oil; 80 g carrot; 100 g cucumber

Hummus's cousin, minus the sesame. A crunchy fix for evening hunger.

⏱ 5 min · serves 1 · European · Not spicy at all

219kcal

10 gprotein

34 gcarbs

6 gfat

9 gfibre

Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.

Allergens: none of the 14 EU allergens

Ingredients (serves 1)

Red kidney beans, cooked / tinned100 g
Olive oil5 g
Carrot80 g
Cucumber100 g

Also: Garlic, lemon juice, salt

Method

Mash the beans with the oil, garlic, lemon juice and salt.
Serve with carrot and cucumber sticks.

Tips

The dip keeps in the fridge for 3 days – make the whole tin at once.
Want it hotter? A pinch of chilli or smoked paprika in the dip.

How much should you actually eat?

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Find this recipe in

Snacks Cheap recipes Quick recipes Vegetarian Vegan Gluten-free

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We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.