Recipe courtesy of the Country Kitchens Team
Serves: 8
Prep time: 20 minutes
Cook time: 10-12 minutes
½ serve per portion
Ingredients
1 large beetroot, leaves and roots removed
400g can chickpeas, rinsed and drained
½ teaspoon cumin powder
1 lemon, juiced
1 tablespoon tahini
2 tablespoons olive oil
2 cloves garlic
½ teaspoon vegetable stock powder
Sweet paprika, to serve
Vegetable sticks, to serve
Method
MICROWAVE beetroot on high in a bowl with lid for 10-12 minutes. Slip skin off cooked beetroot.
ADD beetroot, chickpeas, cumin, lemon juice, tahini, olive oil, garlic and stock powder to food processor and blend until smooth.
SERVE with a sprinkle of sweet paprika and a variety of vegetable sticks.
Alternative method:
225g canned beetroot, drained of juice works just as well.