A colourful version of this versatile dip (Vegan, Gluten Free)
2 cups cooked chickpeas
2 whole beetroots, chopped and cooked (see below)
1-3 large cloves garlic
2 1/2 teaspoons cumin powder
2-4 teaspoons tahini paste
Juice 1 lemon
Salt and pepper
- Chop the beetroot finely (approx. 1cm cubed)
- Either roast in an oven (about 40-60 mins at 150° C), or in the microwave (with a cover or you will either regret it or be thrown out of your home because of the mess!) for about 15 minutes.
- Combine everything in a food processor and add water as needed to the right consistency. It should be easily spreadable but not too runny.
Makes an excellent accompaniment to light meals, can be used as a spread on crackers and bread, or a dip with crudités, corn chips etc.