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Spicy Bean Dip with Veggie Sticks

Yields4 Servings

vegetables stick

 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.