Beetroot and Hummus Dip

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 Beetroot and Hummus Dip Empty Beetroot and Hummus Dip

Post by tweena4 on Tue Apr 22, 2014 7:09 am

Beetroot and Hummus Dip (from BIKM recipe book Sept 2012) Charlene Pinnock

Makes 2 cups

Whip up this delicious healthy dip in seconds! Serve with warmed Turkish bread, crackersand/or carrot and celery sticks.

2 garlic cloves, peeled and halved

450g can baby beets, drained

400g can chickpeas, drained and rinsed

2 tablespoons lemon juice

2 tablespoons tahini*

2 tablespoons olive oil

Salt and ground black pepper

1. Insert Chopping Blade into Bowl. Add garlic. Chop on Speed 6 for 5 seconds.

2. Add beetroot, chickpeas, lemon juice, tahini and oil.

Season with salt and pepper. Mixon Speed 7 for 15 seconds.

Spoon into a serving bowl and serve.

Or chill in an airtightcontainer in the fridge, and use within 5 days.


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