Beetroot Dip
Dec 19, 2020
Serves: 2 cups
Time: 45 minutes
Ingredients:
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
METHOD:
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.
TIPS:
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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