Pepper and celery sticks with a tahini and lemon dip. Vegan, five minutes.
- Ready in5 minutes
- Serves1
Ingredients
- 20 g tahini
- 5 g lemon or lime juice
- 100 g peppers (bell)
- 80 g celery
Method
- Whisk the tahini, lemon juice, a tablespoon of water and a pinch of salt into a smooth dip.
- Cut the pepper and celery into sticks and serve with the dip.
What this plate gives you
Twenty grams of tahini is about 120 calories and 11 g of fat, nearly all of this snack’s fat and protein; the pepper and celery are the crunch and the 5 g of fibre for almost nothing. At 157 calories it is 8 percent of a 2,000-calorie day, the lightest of the dip snacks. Thin the tahini with the lemon and a spoon of water until it drips from the spoon; from the jar it is a paste.
Swaps
- Hummus for the tahini: about 40 more calories and 1 g more protein.
- Carrot and cucumber for the pepper and celery: about the same numbers.
- Garlic and cumin in the dip: no change to the numbers.
Keeping it
The dip keeps four days in the fridge and thickens; loosen it with water. Cut sticks keep three days in a box of water.
