2 cups Cooked kidney beans
2 Garlic cloves, finely chopped
1 tsp Dried chili flakes
4 tbsp Olive Oil
Juice of 1 lemon
1 Carrot, cut into sticks
½ Cucumber, cut into sticks
2 Red capsicums, seeds removed, cut into sticks
1
Place the beans, garlic, chili, olive oil and lemon juice into a food processor and pulse until thick and creamy
2
Serve on a platter with the fresh veggie sticks
Nutrition Facts
4 servings
Serving size
- Amount per serving
- Calories225
- % Daily Value *
- Total Fat 15g20%
- Total Carbohydrate 25g10%
- Protein 8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 cups Cooked kidney beans
2 Garlic cloves, finely chopped
1 tsp Dried chili flakes
4 tbsp Olive Oil
Juice of 1 lemon
1 Carrot, cut into sticks
½ Cucumber, cut into sticks
2 Red capsicums, seeds removed, cut into sticks