I often prepare a dip at the beginning of the week so I can either take it with me out and about, or have it waiting for me in the fridge so when I get home or I’m feeling super hungry I can tuck in. I also love to serve this hummus with pita bread, mint and yogurt.
Beetroot make a great and colourful substitute to the usual hummus. Mixed with spices this is the ultimate dip-n-go snack!
Are you a beetroot lover? Let me know! Leave a comment below.
Prep: 15 min Cook: 0 min Total: 15 min
3 small beetroots, already cooked/roasted and chopped
½ can chickpeas, rinsed and drained
Juice of 1 lemon
1 tablespoon tahini
1 clove garlic, chopped
Pinch of curry powder
Pinch of smoked paprika
Pinch of salt
Extra virgin olive oil
Pitta bread, mint and yogurt.
1- Add the beetroots, chickpeas, lemon juice, tahini, garlic, curry powder, paprika powder and salt into the bowl of your food processor or blender.
2- Puree until smooth. Add olive oil as needed.
3- Pour in a bowl and top with chickpeas, nuts or herbs.