White bean dip on crunchy celery with jumbo flame raisins are an fun picnic snack for children. And they are vegan, egg-free and gluten-free. I’ve made my own white bean dip, which adds crunch and freshness, but you can also use shop-bought hummus. This recipe counts as one of your five a day.
Serves: 5
Dietary: Vegan, egg-free, and gluten-free.
Contains: Celery, Sulphites (raisins), milk (yoghurt),
Preparation time: 15 minutes
INGREDIENTS
5 celery sticks, halved
3 Tbsp (55 g) raisins
5 Tbsp of White Bean dip
White Bean Dip
1⅓ cup (400 g tin) cannellini beans, drained and rinsed
½ Tbsp Greek yoghurt
½ Tbsp olive oil
2 Tbsp (30 ml) lemon juice (usually the juice of 1 lemon)
¼ tsp garlic powder
½ tsp ground cumin
½ tsp chilli powder
METHOD
- Add cannellini beans, Greek yoghurt, extra virgin olive oil, lemon juice, ground cumin, chilli and garlic to a blender.
- Blend the ingredients for around five minutes. If too thick add a little water.
- Spoon dip from the blender directly into halved celery sticks.
- Top dip-filled celery sticks with the raisins and serve.
This recipe has been adapted from Alice Haley, Associate Registered Nutritionist.
NUTRITION INFORMATION
Per serving: two half celery sticks
Total calories: 84 kcal
Fat: 1.6 g
Saturated Fat: 0.4 g
Carbohydrate: 13.0 g
Total sugar: 8.8 g
Fibre: 2.8 g
Protein: 2.9 g
Salt: 0.41 g
NUTRITION FACTS
- This recipe counts as one of your five a day.
- This snack has no added sugar and is low in saturated fat.
VARIATIONS
- Carrots could be used in place of celery.
- Use Hummus or other dips to fill the celery.
- Use other dried fruit, such as cranberries for red ants, currants for baby ants,
© The Caroline Walker Trust 2022