Beetroot and chickpea dip

Serves:

Ingredients

• 1 medium beetroot
• 1/2 cup chickpeas

Method

Wash the beetroot well and place in a pot of boiling water. Cook until soft, around 30 minutes. Beetroot is cooked when a skewer slides in easily.

Peel or scrub away skin; it should come away easily.

Place in blender with chickpeas and puree until smooth.

Eat as is or set out with “dippers” like carrot sticks or crackers.

Pierce the beetroot and place in a microwave-safe container with 2 tbsp of water.

Cook on HIGH for 6 minutes, rearrange, and cook for another 6 minutes or until soft.

Peel or scrub away skin; it should come away easily.

Place in blender with chickpeas and puree until smooth.

Serving Suggestions

Note

• Eat as is or set out with “dippers” like carrot sticks or crackers.
• Can be frozen for up to six weeks.
• This recipe was created by Belinda Graham for Kidspot.