Having some leftover beetroot and chickpeas in cupboard, it was an easy choice tonight to whip up a wee healthy snack after my gym session.
Makes a good size container – about 12 servings (depending on your serving size of course)
4 fresh beetroot – cooked and chopped
1 can 400g chickpeas – drained
2 tbsp tahini
1 tbsp extra virgin olive oil
2 garlic cloves – finely chopped
1 freshly squeezed lemon juice
2 tsp cumin
- Put everything into a food processor and whip together until blended well.
Serve with some lovely crispbreads, crackers, carrot, celery the list goes on what this goes with.