A creamy delicious dip made with chickpeas has an added addition of roasted beetroot to give a touch of sweetness and a vibrant rich pink colour. Quick to make, it comes together so easily by adding all the ingredients to a food processor and processing until smooth and creamy.
Enjoy with seed crackers, pita bread, vegetable sticks or thin out for a bright pink dressing over salad.
Equipment: Food processor, Blender or Thermomix
Ingredients:
400g cooked organic chickpeas
210g roasted beetroot
75g tahini sesame paste
8g fresh minced garlic
4 tablespoons fresh lemon juice
1 heaped teaspoon cumin powder
2 tablespoon extra virgin olive oil
1 tablespoon sunflower oil
2 tablespoon cold purified water
1 1/2 teaspoon salt or to taste
Method
Drain chickpeas and place in a food processor or blender along with the rest of ingredients. Process until smooth and creamy 2 - 3 minutes. Taste for flavour adjust seasoning if necessary.
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