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Bohnendip mit Chiliöl

Bohnendip mit Chiliöl
4.3 47 ratings
Prep. 15min
Total 45min
15 Portionen
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Ingredients

Chiliöl
  • Olivenöl
    70 g
  • Chiliflocken
    1 EL
  • Chilischoten, rot, getrocknet klein
    2
Bohnendip
  • Knoblauchzehen in Scheiben
    3 - 4
  • Petersilie abgezupft
    ½ Bund
  • Cannellini-Bohnen (Abtropfgew. à 240 g), abgetropft
    3 Dosen
  • Zitronensaft
    30 g
  • Rosmarin, getrocknet, gehackt
    ½ TL
  • Oregano, getrocknet
    1 TL
  • Paprika de la Vera
    ½ TL
  • Salz
    1 TL
  • Pfeffer
    ½ TL
  • Baguette vegan, zum Servieren

Difficulty

easy

Nutrition per 1 Portion

Protein 4 g
Calories 436 kJ / 104 kcal
Fat 5 g
Fiber 4.4 g
Carbohydrates 8 g

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Also featured in

Let's Go Veggie! 58 Recipes
Germany

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