Beetroot chickpea dip
No tahini required for this bright, tasty and healthy beetroot hummus-style dip. Serve with toasted pitta bread or crudités.
By Jack Monroe
From Daily Kitchen Live
Ingredients
- 150g/5½oz cooked beetroot
- 400g tin chickpeas, drained and rinsed (alternatively use butter beans)
- 2 large garlic cloves, chopped
- 1 tbsp lemon juice (fresh or from a bottle)
- pinch of salt
- 2 tbsp oil
- 1 tbsp mixed seeds (optional)
Method
Cut the beetroot into small chunks (about eight pieces per beetroot) and place into a blender. Immediately wash your hands, or the beetroot will stain!
Add the chickpeas, garlic, lemon juice, salt and oil. Pulse until smooth, adding a splash of water if necessary – some beetroots are wetter than others, and it’s easier to loosen a hummus than thicken one up again. Sprinkle over the seeds, if using.
