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Horseradish and Chickpea Dip
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- 50 g fresh horseradish, cut in pieces
- 1 garlic clove
- 1 lemon, thin peelings of zest of ½ lemon, juice of whole lemon
- 240 g tinned chickpeas, drained (1 x 400 g tin)
- 50 g extra virgin olive oil
- 80 g crème fraîche
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- per 1 Total recipe
- 4498 kJ / 1075 kcal
- 20.3 g
- 47.4 g
- 89.3 g
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