Beetroot dip with walnuts
You are going to love this dip. It’s sweet and zingy and has a lovely depth of flavour from the chickpeas and tahini and it’s sooo simple: blend and garnish! You can buy the baby beetroot already cooked and peeled from the supermarket or your local fruit shop.
By Kirsten McKechnie
400g can of chickpeas, drained and rinsed
250g baby beetroot, cooked and peeled, very roughly chopped.
1 tbsp tahini
1 clove of garlic, crushed
1/4 cup of lemon juice
1/4 cup walnuts, toasted and roughly chopped
1/4 cup greek yogurt
extra virgin olive oil
1. Combine chickpeas, beetroot, tahini, garlic and lemon juice in a blender and process until well combined and smooth.
2. Spoon the dip into a bowl and garnish with walnuts, yogurt, herbs, lemon zest and olive oil