Dip made from dried tomatoes, white beans and sage

Ingredients for 1 servings:

• 1 can white beans (drained weight 240 g)
• 5 tbsp whipped cream
• 1 clove(s) garlic
• salt and pepper
• 2 tbsp capers
• 15 g dried tomatoes
• 1 tomato(s) (vine tomato)
• 3 sage leaves

Instructions

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

Boil the white beans with the liquid, drain, and rinse with warm water. Purée with a hand blender along with the heavy cream. Peel and finely chop the garlic, then add it to the mixture. Season generously with salt and pepper. Finely chop the sun-dried tomatoes and stir them into half of the bean purée along with the capers. Wash the vine tomatoes, remove the stems and seeds, wash the sage, pat dry, and finely chop them. Stir both into the other half of the bean purée. Serve with vegetable sticks such as kohlrabi, carrots, cucumber, celery, as well as baguettes, grissini, etc.