
Devices & Accessories
White bean dip with chimichurri
Prep. 10min
Total 15min
18 portions
Ingredients
Chimichurri
-
red wine vinegar60 g
-
extra virgin olive oil160 g
-
salt1 tsp
-
garlic cloves1 - 2
-
red onion cut into quarters180 g
-
jalapeño chilli trimmed and cut into halves1
-
fresh coriander stalks and leaves (approx. 80 g)2 - 3 bunches
-
fresh flat-leaf parsley stalks and leaves2 sprigs
-
fresh oregano2 tbsp
White bean dip
-
garlic clove1
-
extra virgin olive oil1 tbsp
-
canned cannellini beans rinsed and drained2 cans
-
lemon juice1 ½ tbsp
-
tahini1 tbsp
-
salt to taste1 - 2 tsp
-
paprika to serve (optional)
Nutrition per 1 portion
Calories
175.6 kcal /
734.8 kJ
Protein
5 g
Fat
11.2 g
Carbohydrates
16.3 g
Fibre
5.4 g
Saturated Fat
1.7 g
Sodium
330.1 mg
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