Time: 10 Minutes if the chickpeas are pre cooked.
Makes: 2 Cups.
Ingredients:
- One and a half cups of cooked chickpeas.
- Two tablespoons of tahini.
- Two tablespoons of olive oil.
- Juice of one lemon.
- Two cloves of garlic.
- One can of drained beetroot.
- Salt and pepper to taste.
Method:
For this recipe, add one and a half cups of cooked chickpeas, two tablespoons of tahini, two tablespoons of olive oil, juice of one lemon, two cloves of garlic and a can of drained beetroot to the blender. Blend until you get a consistency that you like. You can add water to make it more runny- just add a small amount at a time whilst blending. Add salt and pepper to taste.
It's so bright and yummy and easy to make. Feel free to adjust the recipe to your liking. I usually throw the ingredients in without measuring and it always works really well. And it's pretty.
looks delicious-- can't wait to try it.
ReplyDeleteDo you see what you did there? You just combined my two favourite dips in one! Genius!!! :)
ReplyDeleteThanks Sally.
Haha! Brilliant! :)
ReplyDeleteCant beet a root...
ReplyDeleteHaha! :)
Delete