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Chickpea Cottage Cheese Mexican Bean Dip
15 minPour 4Nutri-Score B€
B
15 min
15 minChickpea Cottage Cheese Mexican Bean Dip
ce qu’il vous faut
Ingrédients
chickpeas (drained and rinsed)Épicerie400 g
cottage cheese (drained)Produits laitiers250 g- black beans (drained and rinsed)Épicerie200 g
tomato (finely chopped)Fruits et légumes2 morceaux
red onion (finely chopped)Fruits et légumes1 morceau
garlic (crushed)Fruits et légumes2 morceaux
lime (juiced)Fruits et légumes1 morceau
ground cumin (ground)Épices5 g- smoked paprika (ground)Épices3 g
- chili flakesÉpices2 g
olive oilÉpicerie15 ml
saltÉpices3 g
coriander (chopped)Fruits et légumes10 g
par portion
Nutrition
202kcal
- Glucides
- 24 g
- Protéines
- 12 g
- Lipides
- 7 g
ce que vous utiliserez
Ustensiles
Robot multifonction
Saladier
Presse-agrumes
pas à pas
Préparation
- Étape 1
Blend the base
- Add the chickpeas, cottage cheese, garlic, cumin, smoked paprika, chili flakes, olive oil and salt to the food processor.
- Blend until smooth and creamy, scraping down the sides as needed.
- Étape 2
Fold in the beans and vegetables
- Transfer the mixture to a mixing bowl.
- Fold in the black beans, tomato and red onion.
- Squeeze in the lime juice and stir well.
- Étape 3
Finish and serve
- Taste and adjust the seasoning.
- Scatter over the chopped coriander and serve with tortilla chips or veggie sticks.