This vegan friendly spread can be made so fast you almost feel like you have forgotten to do something.
It is packed with protein and fibre so it can really be part of a low calorie, energy boosting meal or snack if you combine it with a few wholegrain or raw dried crackers and some vegetable crudites.
The simplicity of this recipe is what makes it a favourite of mine!
- 100g drained, canned kidney beans
- 6g red chilli
- 1/4 tsp chilli powder
- 2tsp almond butter
- 3 tbsp water
- Place all ingredients into a small food processor and blend until smooth. Add more water if necessary.
- Serve on crackers or bread, or with crudites.