Bean and garlic dip
Time: 15-20 mins
Beans are low in GI and full of fibre, perfect for pregnant women.
Ingredients
- 4 cloves Garlic
- 425g tin of butter beans or black-eyed beans (drained + rinsed)
- 200g fresh parsley (chopped)
- 2tbsp lemon juice
- 2tbsp extra virgin olive oil
Method
-
Drizzle with half of the olive oil and cook the garlic cloves in a medium oven for 15-20 mins until soft inside. Pop out of their skins when cool.
-
Put all the ingredients – roasted garlic, beans, parsley, lemon juice and olive oil into a blender and whizz until puréed. Add a little more olive oil if too dry, or lemon juice if you prefer the taste.
- Serve with warm tomato flat bread fingers.
Each portion contains:
Calories
125
6.3%
Sugar
1.9g
2.1%
Fat
7.3g
10.4%
Saturates
1.3g
6.5%
Salt
0.7g
11.7%
of your guideline daily amount
