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Bagamole – green dip made from peas, zucchini, and peppers

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Ingredients for 6 servings:

  • 560 g peas
  • 600 g zucchini
  • 3 bell peppers, green
  • 20 g coriander leaves
  • 20 g parsley
  • 2 chili peppers
  • 80 ml lemon juice
  • 50 ml oil
  • 50 ml vinegar
  • 10 g sugar
  • 10 g ginger
  • 20 g garlic
  • 1 onion(s)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

“Guacamole” with local ingredients, vegan

Blend all ingredients to your liking, and you’re done. It tastes delicious as a dip, on burgers, or as a sandwich topping. The dip was developed by the restaurant “Bagage” in Landau, hence the name “Bagamole.” A delicious alternative to guacamole made with locally available ingredients.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Bagamole – green dip made from peas, zucchini, and peppers

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