We consider ourselves a huge fans of dips in general, but this one certainly takes all the prizes. ⠀
WHAT YOU NEED TO KNOW ABOUT IT, IT'S:
HOT pink.
Lemony with a kick of garlic.
Super creamy and flavorful.
Full of vitamins and minerals.
Perfect with pita or veggies or as a spread. ⠀
It’s also very simple to make.. ⠀
INGREDIENTS: ⠀
1/2 cup of cooked chickpeas*
1/2 cup of cooked beetroot (tastes better roasted but could be boiled or steamed as well)
Lemon juice to taste (we used 1 1/2 lemon)
1 filled tbsp tahini (sub 2tbsp sesame seeds or one of peanut butter)
1 garlic clove
3 tbsp of olive oil
1 tbsp of ground cumin
Salt and pepper to taste
Spices to taste (we used: smoked paprika, dried onion flakes and garlic powder)
* soak the chickpeas with water overnight or for at least 8 hours. You can also use canned chickpeas, in this case keep the aquafaba (the water left behind in the can) to make vegan mayo or meringue. ⠀
PROCESS
Place all ingredients into a high speed blender and process until smooth or texture desired. Serve with some chickpeas, smoked paprika and olive oil on top and dip away! ⠀