Beetroot chickpea dip
An average of 4.4 out of 5 stars from 8 ratings
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 4
No tahini required for this bright, tasty and healthy beetroot hummus-style dip. Serve with toasted pitta bread or crudités.
Ingredients
- beetroot: 150g/5½oz cooked beetroot
- butter beans: 400g tin chickpeas, drained and rinsed (alternatively use butter beans)
- garlic: 2 large garlic cloves, chopped
- lemon juice: 1 tbsp lemon juice (fresh or from a bottle)
- salt: pinch of salt
- oil: 2 tbsp oil
- seeds: 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.
