Blushing Beet Dip
24/01/2022
CategoryEveryday, Recess, Snacks, Valentine\'s Day, Vegetable, Vegetarian Yields12 Servings
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
400 g can chickpeas, drained, rinsed
425 g can diced beetroot, drained
2 cloves garlic, minced
1 tbsp lemon juice
½ tsp ground cumin
Water to thin, as needed
Method
1
Place all ingredients except water in a food processor and blend until smooth.
2
If the mixture is too thick, add a small amount of water and blend. Repeat until desired consistency is reached.
3
Serve as desired.
Tip
- This dip could be served in a number of ways, such as with unsalted wholegrain crackers, pita bread or colourful vegetable sticks for dipping (get in the Valentine's Day spirit by using red veggies). You could also try spreading it on toast or adding it to wraps, sandwiches or burgers.
Ingredients
400 g can chickpeas, drained, rinsed
425 g can diced beetroot, drained
2 cloves garlic, minced
1 tbsp lemon juice
½ tsp ground cumin
Water to thin, as needed
Directions
1
Place all ingredients except water in a food processor and blend until smooth.
2
If the mixture is too thick, add a small amount of water and blend. Repeat until desired consistency is reached.
3
Serve as desired.
