I love beetroots, I will have mentioned this before on my blog, I like them raw, roasted, pureed any such way really. So, when I saw this beetroot dip in Olive magazine I just had to try it out. Who doesn’t like a dip to graze on.
Cooked beetroots (use the pre-cooked if short for time from the supermarkets) x 150g
1 x 400g tin Chickpeas, drained and rinsed.
1 clove garlic
3 tbsp tahini
3 tbsp extra-virgin olive oil (plus a little extra to serve)
1 ½ lemons juiced.
Lots of Flatbreads and crackers to eat it all with.
Drain the cooked beetroot really well and pop into a blender together with the chickpeas, garlic, tahini, olive oil and lots of seasoning. Whizz everything together until completely smooth, then taste and add more seasoning if required. Stir through the lemon juice.
Pop into a serving bowl and drizzle a little more olive oil.
Serve with the flatbreads and crackers and get stuck in………. delish, perfect for a Friday evening.