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
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)
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.