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Beetroot and chickpea dip
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Prep Time:
10 minutes
Cook Time:
Total Time:
10 minutes
Colorful twist on classic hummus, served with homemade pita chips. Perfect starter for six.
Ingredients:
  • 425g can baby beets, drained
  • 400g can chickpeas, rinsed, drained
  • 62.50 ml blanched almonds
  • 62.50 ml Greek Style Yoghurt
  • 56.88 gm extra virgin olive oil
  • 1 garlic clove, crushed
Instructions:
  • In a food processor, blend together a can of drained baby beets, a can of rinsed and drained chickpeas, blanched almonds, Greek yogurt, extra virgin olive oil, lemon juice, and a crushed garlic clove until smooth. Season to taste.
  • Enhance with pita chips: Simply coat Lebanese bread triangles in oil and bake at 180°C until perfectly crisp.

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