Page 18 - JG Performance February 20 Recipe Book

Beetroot and Mint Dip
INGREDIENTS
250 grams vacuum-packed cooked beetroot 400 gram can chickpeas, drained
2 tablespoons low-fat cream cheese
Small handful fresh mint, roughly chopped Freshly ground black pepper
SERVES: 10
TOTAL TIME: 5 Minutes
INSTRUCTIONS
Blend the beetroot with the chickpeas in a food processor until smooth.
Then add the cream cheese, most of the mint and pulse until combined.
Season with freshly ground black pepper.
Spoon into a serving bowl and garnish with the remaining mint. Serve with crudités, sliced warm pitta bread or breadsticks.
MACROS PER PORTION
CALORIES 60 CARBS 9 FIBRE 0
PROTEIN 4 FATS 1
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