Spinach and Pesto Dip
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Prep Time
5 MINS
- KCals 193
- Carbs 20G
2 Servings
Ingredients
- 1 tin chickpeas drained and rinsed
- 60 g spinach
- 2 cloves garlic peeled
- ½ lemon juiced
- 10 g fresh basil
- 2 tbsp fat free natural yoghurt
- 5 g Italian hard cheese grated
- 2 tbsp water
- salt and freshly ground pepper to taste
Instructions
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Place everything in a food processor and blend until smooth.
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Add a little extra water until you reach a consistency you like.
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Taste and season with salt and freshly ground black pepper.
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Serve with vegetable crudités and some toasted mini wholemeal pitta.