Serves
2
cups
Prep
10
mins
Cooking
60
mins
Beetroot & Chickpea Dip
A great healthy tasting dip.
Directions
Step 1
Prepare chickpeas as per instructions on packet. Once cooked, allow to cool.
Step 2
Process drained baby beets, chickpeas, slivered almonds, Greek yoghurt, extra virgin olive oil, lemon juice and garlic in a food processor until smooth. Season with McKenzie's Salt & Pepper.
Tips
- Serve with crunchy pita chips: To make pita chips, cut pita bread into triangles. Spray with cooking oil spray, season with McKenzie’s Iodised Sea Salt and bake in a moderate oven for 15 minutes or until lightly brown and crunchy.
Ingredients
- 425g can baby beets, drained
- 1 1/4 cups McKenzie's Chick Peas
- 1/4 cup McKenzie's Slivered Almonds
- 1/4 cup natural Greek yoghurt
- 1/4 cup extra virgin olive oil
- 2 tbs lemon juice
- 1 clove garlic, crushed
