Vegetables with Various Dips
(0 votes)
(0 votes)
Health Score:
9,1 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- For the raw vegetables
- 2 carrots
- 2 Red Bell pepper
- 4 stalks Celery (with green leaves)
- For the avocado mousse
- 1 garlic clove
- 1 Avocado
- 3 tablespoons Lime juice
- 1 generous pinch Lime zest
- 1 pinch chopped cilantro
- salt
- 5 ounces Whipped cream
- freshly ground peppers
- For the chickpea cream
- 3 ½ ounces canned chickpeas
- 4 tablespoons jarred Tahini
- 1 tablespoon olive oil
- 3 ½ ounces Crème fraiche
- 1 generous pinch Harissa
- salt
- lemon juice
- 1 tablespoon chopped Pistachio
Preparation steps
1.
For the avocado mousse, peel the garlic and chop coarsely. Cut the avocado in half, remove the pit, scoop the flesh into a bowl and mash with garlic and lime juice. Add the lime zest and cilantro and season with salt. Beat the cream until stiff and fold into the avocado mixture.
Season to taste with coarse pepper and garnish with parsley.
2.
For the chickpea cream: drain the chickpeas and mash together with the tahini, the oil, the crème fraîche, and the harissa. Season with salt and lemon juice and sprinkle with pistachios.
3.
For the raw vegetables, rinse the vegetables and cut into similar sized matchsticks. Serve with the dips.
Current Recipe Search
