Vegetable Sticks with Chickpea Dip
Vegetable sticks with chickpea dip is a recipe featuring fresh ingredients from the Cruditée category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g dried chickpeas
- 3 Garlic cloves
- Salt
- 50 g tahini (glass)
- 1 untreated lemon (juice)
- 0.25 tsp cumin
- 4 tbsp olive oil
- 200 g broccoli
- 200 g red bell pepper
- 200 g carrots
- 200 g chicory
Instructions
-
1.
Soak the chickpeas overnight, then drain and simmer in a pot covered with water for about 40 minutes until tender. Transfer to a colander, rinse under cold water, and puree finely with an immersion blender. Peel and mince the garlic cloves, grate them with salt. Add to the chickpeas along with tahini, lemon juice, cumin, and oil; season with salt and refrigerate covered for 30 minutes.
-
2.
Wash and trim the vegetables. Blanch the broccoli in boiling salted water for about 10 minutes, then drain, shock in cold water, and let dry well. Halve the bell pepper, remove seeds and white membranes, and slice into thin strips. Peel the carrots and cut into long, narrow sticks. Separate chicory leaves and arrange all vegetables on a platter or bowl with the dip.
