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Roasted Beetroot Dip
Roasted Beetroot Dip

1m read

Roasted Beetroot Dip

Roasted Beetroot Dip
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recipe

Benefits

Aim

Strength

Power

Type

Lunch

Servings

4

Total Time

30 min

Ingredients

 

  • 3 beetroots
  • 1 teaspoon cumin
  • 1 ½ cup chickpeas, drained and rinsed
  • 2 tablespoon lemon juice
  • 1 garlic clove, crushed
  • ⅓ cup walnuts, chopped
  • ¼ cup tahini
  • ½ cup feta - crumbled
  • Olive oil
  • Salt
  • Pepper
  • Mint leaves and whole meal pita breads to serve

Step by step

 

1. Preheat oven to 390˚F.

 

2. Wrap each beetroot in baking paper.

 

3. Place on a baking tray. Bake for 1 hour or until tender.

 

4. Peel the beetroot and coarsely chop. Put in a food processor.

 

5. Add chickpeas, lemon juice, garlic, walnuts, cumin and tahini.

 

6. Process until smooth.

 

7. Season with salt and pepper.

 

8. Sprinkle with the feta and mint leaves.

 

9. Serve with pita on the side.

Beko