Instructions

INGREDIENTS:  (Serves 4)
150g pre cooked beetroots
400g Tinned Chickpeas (240g drained weight)
15g Fresh Mint
2 Limes (Juice and Zest)
1 Garlic Clove
3tbsp Rapeseed Oil

 

RECIPE:
Rinse and drain chickpeas.
Roughly chop beetroots into smaller chunks and put in the blender with the chickpeas. Blend until chunky paste forms.
Finely chop the mint (reserve 1 or two leaves for decoration) and add to the blender along with the lime zest (reserve a little for decoration), lime juice, crushed garlic and oil.
Blend until smooth and season with a little sea salt and black pepper to taste. Blend until well combined.
Scoop into dish and top with lime zest and mint leaf to garnish.

 

MACROS: (For ¼ of the mix)
Calories = 157kcal
Protein = 5.4g
Fat = 9.3g (Saturated fat = 0.7g)
Carbohydrates = 13.7g (Sugars = 3.6g)

 

NOTES:
I served mine with asparagus which I simply chargrilled in a frying pan, but you could use kale chips, vegetables batons, sweet potato chips etc. Also goes well in salad and as a replacement to ketchup.

 

TTH x

 

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