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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

Ingredients:

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

micro herbs

lemon zest

extra virgin olive oil

 

Method:

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

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