Ingredients
Method
- Cook beetroot in a pot of boiling water until soft. When cooked, drain and cool down. Peel the skin off, slice the cooked beetroot and place into a food processor.
- To the food processor, add chickpeas, garlic, tahini, salt, pepper and lemon juice. Blend until smooth and creamy, then slowly add olive oil and mix again.
- Taste and if needed add more salt, pepper or lemon juice.
- Serve with crackers or sliced vegetables. Will keep refrigerated in an air-tight container for about 4 days.
More about this recipe
*Community Co products proudly at home at IGA.
Nutrition per serve:
Energy 1520kJ/ 361Cal
Fat total 19.8g
Saturated fat 2.7g
Protein 12g
Carbohydrate 38.1g
Fibre 10.6g
Sodium 98mg
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