Beetroot DipDec 19, 2020
Serves: 2 cups
Time: 45 minutes
4 fresh beetroots
200g cooked chickpeas
1 clove garlic
1/2 ts cumin
Juice of one lemon
1 tbs tahini
Olive oil (pour while blending to get the consistency you like)
Sea salt to taste
Peel and then steam the beetroots until cooked, it will be quicker if you pre-chop them first. Let cool before putting into the food processor
Once cooled, combine with remaining ingredients in a high-speed blender, food processor, or Nutribullet.
Season to taste.
Fill jar or container and refrigerate until serving.
This dip should keep for 5 days or so, and is nicer the next day when the flavours have developed.
Chickpeas can be pre-soaked and cooked or use tinned. If using tinned make sure you rinse them REALLY well.
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