Vegetables with Various Dips

Name: Vegetables with Various Dips
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 carrots; 2 Red Bell pepper; 4 stalks Celery (with green leaves); 1 garlic clove; 1 Avocado; 3 Tbsps Lime juice; 1 generous pinch Lime zest; 1 pinch chopped cilantro; salt; 5 ozs Whipped cream; freshly ground peppers; 3.5 ozs canned chickpeas; 4 Tbsps jarred Tahini; 1 Tbsp olive oil; 3.5 ozs Crème fraiche; 1 generous pinch Harissa; salt; lemon juice; 1 Tbsp chopped Pistachio

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Health Score:

9,1 / 10

Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

Ingredients

for

each

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 Tbsps Lime juice; 1 generous pinch Lime zest; 1 pinch chopped cilantro; salt; 5 ozs Whipped cream; freshly ground peppers

For the chickpea cream: 3 ½ ozs canned chickpeas; 4 Tbsps jarred Tahini; 1 Tbsp olive oil; 3 ½ ozs Crème fraiche; 1 generous pinch Harissa; salt; lemon juice; 1 Tbsp chopped Pistachio

How healthy are the main ingredients?

Celery chickpeas Whipped cream Pistachio olive oil carrot

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Preparation steps

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.

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.

For the raw vegetables, rinse the vegetables and cut into similar sized matchsticks. Serve with the dips.