Preparation time is 10minutes
Total time is 10minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
12
- 420grams can no-added-salt chickpeas, rinsed, drained
- 500grams Woolworths cooked & peeled fresh beetroot, roughly chopped
- 2 cloves garlic, crushed
- 1/4 cup hulled tahini
- 1/3 cup extra virgin olive oil
- 1 lemon, zested, juiced
- 1/2teaspoons ground cumin
- 1tablespoons sesame seeds, toasted
- 1/2 continental cucumber, roughly chopped
- 1 small red capsicum, deseeded, thickly sliced
- 1/2 bunch radish, trimmed, halved
- 60grams snow peas, trimmed
- 125grams snackable carrots, halved lengthways
Description
Add a special touch to your grazing platter with a homemade roasted beetroot dip. This vibrant dip is easy to make and perfect with fresh veggie sticks.
Method
Step 1 of 2
Place chickpeas, beetroot and garlic in a food processor and process for 30 seconds or until smooth. Add tahini, oil, zest, juice and cumin, then process until well combined.
Step 2 of 2
Spoon mixture into a medium bowl. Scatter with sesame seeds and drizzle with extra oil. Serve with cucumber, capsicum, radish, snow peas and carrots.
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