Serves
6
Serves
Prep
10
mins
Cooking
45
mins
Beetroot & Chick Pea Dip
Directions
Step 1
Prepare chick peas as per instructions on pack. Once cooked, allow to cool.
Step 2
Process drained baby beets, chick peas, slivered almonds, Greek yoghurt, extra virgin olive oil, lemon juice and garlic in a food processor until smooth. Season with McKenzie's Salt & Pepper.
Step 3
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 browned and crunchy.
Ingredients
- 425g can baby beets, drained
- 1 1/4 cups McKenzie's Australian 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
- Pita bread, for serving
- Cooking spray oil
