A quick lunch recipe for you today, quick to make and easy to digest. Vegetable sticks are also great for sharing and taking along to parties or picnics.

Why pulses are ideal for lunch

Why are pulses a good lunch? Firstly, they have a high protein content and secondly, they cause blood sugar levels to rise slowly, making them very filling. As they also contain purines, people with high uric acid are often told not to eat pulses. However, I recommend simply eating enough vegetables with them and, of course, not eating them every day.

Normally, when I make a pulses dip, I use chickpeas. But it can also be made with other pulses, such as white beans in this case.

As lunchtime has to be quick, I like to use jarred beans that are already cooked. However, if you want to cook them yourself, soak the beans in cold water for at least 8 hours, but preferably overnight. Then drain the water and cook the beans according to the instructions on the packet (approx. 45 minutes).

Recipe for vegetable sticks with bean dip

Ingredients (for one person):

140g cooked white beans
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp vegetable stock powder (You can also easily make your own stock)
1 tsp thyme leaves
Water as required

Preparation:

Puree all the ingredients with a little water. Add enough water to achieve a creamy consistency. Season to taste and add more seasoning if necessary. Use vegetable sticks such as carrots, peppers, celery sticks or cucumber for dipping. If you like, you can add some wholemeal rye bread or crispbread.