Articles & Recipes
Beetroot and Chickpea Dip
It has slightly higher kilojoules per serve but is strong on flavour so choose vegetable sticks or rice cakes as accompaniments.
Ingredients
450gram can drained whole baby beetroot
400gram can rinsed and drained chickpeas
1/4 cup blanched almonds
1/4 cup low fat Greek yoghurt
1 tablespoon olive oil
2 tablespoon lemon juice
1 crushed garlic clove
Method
Place all ingredients in a food processor (or use a hand mix) and process to a smooth consistency.
Serves : 7
Quantity per Serve : approx 1/3 cup
Nutrients per Serve :
KJ 602, Calories 144, Carbohydrates(grams) 15.5, Fat(grams) 6.1, Protein(grams) 5.2, Fibre (grams) 4.1