Beetroot dip
Ingredients 255g tin of sliced beetroot, drained Juice of half a lemon
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Ingredients 255g tin of sliced beetroot, drained Juice of half a lemon
Ingredients 1 tablespoon polyunsatruated margarine ½ cup avocado puree ¼ cup carrot
Ingredients 180g reduced fat cream cheese 125g reduced fat cottage cheese 420g
Ingredients 1½ cups extra-light sour cream 1½ cups reduced fat natural yogurt
Ingredients 2 tablespoons olive oil 2 small brown onions, diced 1 small
Ingredients 1 large avocado, halved, peeled and stone removed 1 ripe small
Ingredients 425g tin Chickpeas, drained and rinsed 3 cloves garlic ¼ cup
Ingredients 4 tomatoes, diced (approximately 250g) 1 red small capsicum, diced 1
Ingredients 2 tablespoons sunflower seeds 1½ cups firmly packed basil leaves ⅓
Ingredients 400g can chickpeas, drained 3 tablespoons lemon juice 2 cloves garlic,
Ingredients 2 cups peas (fresh or frozen) ¼ cup water (if using
Ingredients 2 firm medium sized tomatoes 1 small Lebanese cucumber 1 red
Ingredients ½ cup sunflower seeds ½ cup pepitas (pumpkin seeds) ¼ cup
Ingredients 1 cup sunflower seeds ½ cup linseeds ½ sesame seeds 4
Ingredients 1 medium brown onion, peeled and quartered 3 garlic cloves 1 tablespoon