Beetroot Dip

appetiser easy gluten free healthy snacks sides vegetarian Dec 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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