This dip is a great variation on the classic hummus, and a great vegan side with pitta bread to share. It’s one of the easiest recipes to make and requires basically no input! All you need is a blender, the ingredients and 5 minutes. Simple!
- 2 cans chickpeas
- 1-2 cooked beetroots (if you buy the ready cooked ones, make sure they’re not preserved in vinegar)
- Juice from 1/2 a lemon
- 1-2 garlic cloves
- 3 tbsp extra virgin olive oil
- 2 tbsp tahini (optional)
- Pinch of salt and pepper to taste
Add to a food processor or use a hand blender to blend until desired consistency. Easy!