A tasty dip, and does well in the using-up-vacuum-beetroot stakes if you’ve been intrigued enough to try the beetroot-chocolate-balls posted a few weeks ago. It does make a lot, though apparently can be frozen – I’ve got a chunk in my freezer just now and was thinking of playing around with it for bean-burger-patty type things. You’ll hear from me if that works out; otherwise we can just pretend I never said anything, ok?
250g beetroot (vacuum-packed surely? but boil the raw stuff if you want…), roughly chopped
400g can chickpeas, drained
1 tbsp lemon juice
1/2 tbsp ground cumin
1 tsp salt
Pepper to taste
- Blend everything together in a food processor or with a hand blender.
- Serve swirled with a little yoghurt, some toasted cumin seeds, and some crusty bread.