Get creative and experiment with dips using any type of cooked legume, and combine them with preserved ingredients like sun-dried tomatoes, peppers, olives... You can also innovate with toppings by adding fresh herbs or various seeds. Serve with cut vegetable sticks, a little bread for dipping, and voilà!

Preparation time: 20 minutes
Difficulty: Low

Ingredients:

• 400g Luengo Beans
• 200g Canned Artichokes
• ½ Lemon
• 1 tbsp of Tahini
• 1 Garlic Clove
• Salt

For toppings: 

• Dill
• Sesame Seeds

For dipping:

• Carrot
• Celery
• Cucumber
• Purple Endive
• Pita Bread

Instructions:

1. Clean the beans and drain them thoroughly.
2. In a blender, combine the Luengo beans, artichokes, lemon juice, tahini, garlic, and a pinch of salt.
3. Blend until a smooth cream forms.
4. Serve the bean and artichoke dip in a bowl, drizzle with a little oil, sprinkle with dill and sesame seeds.
5. Cut the vegetables into sticks and arrange them around the dip on a platter, along with pita bread or toast.

Enjoy this delicious Bean and Artichoke Dip with Crudités recipe by Luengo, a delightful and healthy appetizer option and the perfect addition to any lunchbox, perfect for back to school!