Attack of the Nacho Warriors
easy
40 mins
40 mins
Ingredients
- 1 can(s) (425 ml) Chickpeas
- 2 Garlic cloves
- 150 g vacuum red prayers
- 1 TABLESPOON Double cream cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Mango (about 400 g each)
- 2 TABLESPOONS Peanut cream
- 1 can(s) (425 ml) black beans (alternative: kidney beans)
- 1 red chilli pepper
- 1 TABLESPOON Tomato paste
- 7-10 Tbsp Juice from 1⁄2 Lemon
- 1 TABLESPOON sour cream
- 200 g Nachos (or just more)
Directions
- 1
For the beetroot dip, drain the chickpeas in a sieve. Peel 1 clove of garlic, chop coarsely. Roughly dice the beetroot (it is better to wear disposable gloves, dye the beetroot!). Puree beetroot, chickpeas, garlic and cream cheese in a tall mixing bowl with a hand blender.
- 2
Season with salt and pepper.
- 3
For the mango-peanut dip, cut the mango into slices from the stone. Cut the rind from the flesh with a knife. Dice the flesh, place in a bowl with peanut cream and puree into a puree with a hand blender.
- 4
Season with salt and pepper.
- 5
For the bean dip, put beans in a sieve, rinse and drain. Peel 1 clove of garlic, chop coarsely. Clean and wash the chillies, cut them in half lengthwise, remove the seeds and chop finely. Finely puree the beans, garlic, chilli and tomato paste with a hand blender.
- 6
Season with salt, pepper and lemon juice. Arrange dips. Spill sour cream on the bean dip. Serve the nachos with the three dips.
More Delicious Recipes
