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  1. To make two servings of dip, puree:

    60 g low calorie vegan plain yogurt

    1 clove garlic

    1 can navy beans, drained

    ¼ tsp salt

    1/8 tsp onion powder

    lemon juice from approx 1/2 lemon (or more)

    chopped parsley

    pinch of dill & oregano

    optional toppings – sun dried tomatoes, olives

    optional add ins: capers, dijon mustard, other herbs


    Also on plate –

    107 g carrots

    36 g green beans (microwaved for a few seconds)

    123 g bell pepper

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