This dip is one to impress! While being super quick and easy to whip together, it’s a variation on my ever-loved Tangy Hummus. Making your own hummus and dips is not only completely achievable….it also means you know exactly what is in the final product – unlike many store varieties which contain additives and preservative.
I was blown away with how sweet (beets are naturally quite sweet) and moreish this dip ended up being. Roasting the beetroot adds a beautiful earthy sweetness and don’t even get me started on that COLOUR! I’ve used this as a snack in Nori sheets, on top of salads and…yep – straight off the spoon. It’s that good.
Let me briefly just mention how great beetroot is for your health too, it’s bursting with antioxidants and nutrients that help support detoxification. In particular is the nutrient Betaine – which protects cells from environmental stress and therefore aides with inflammation within our body. As for chickpeas….so. Much. Fiber. (among other goodies of course).
Let’s get to the recipe….
- 400gm Chickpeas (I just used tinned – drained and rinsed)
- 1 clove garlic
- Juice of 2 lemons or a couple of splashes of apple cider vinegar
- 1 medium-large Beetroot
- 1/8 -1/4 cup olive oil
- 1 Tbsp walnut spread or Tahini or a small handful of walnuts
- Salt & pepper (to taste)
- Heat oven to 160 degrees C – wash and roughly chop the beetroot, drizzle with a little coconut oil or olive oil
- Roast in the oven until soft (15-20 mins should do it – depending on how chunky you chopped the beet)
- In to your blender/food processor/Thermo-mix place the remaining ingredients, plus your roast beet (allow it to cool slightly first)
- Blend well until smooth, taste test – add salt and pepper to taste and extra olive oil to bring it together to your preferred consistency
- Store in a jar in the fridge and enjoy!