- Under 10 minutes to prepare
- 1 dip
- Can be frozen
- How to make
200g cooked beetroot
½ 400g tin chickpeas
1 small garlic clove (optional)
½ tsp ground cumin
1 tbsp olive oil
½ tbsp lemon juice
How to make
Roughly chop the beetroot, drain the chickpeas and peel the garlic clove if using
Simply add everything to a food processor or high-powered blender and blend until smooth, adding a little water to thin the mixture as required
Transfer to an airtight container and store in the fridge for up to 3 days, or freeze
Serve in sandwiches, spread on bread or as a delicious dip with steamed or raw veggie sticks.
You can offer a rainbow with carrot hummous & pea & mint dips too!