I encountered this recipe on the Record website while looking for a good dip recipe to serve for Christmas. Unfortunately I didn’t end up needing it so didn’t make it until after Christmas. I found it was quite a nice dip, though it takes a little bit of forethought and preparation to ensure you have your chickpeas rehydrated. I did however feel that overall while it was nice it wasn’t a stand out. With a few modifications, adding some lemon juice and cashews it makes for a much more interesting dip and I keep coming back for more.
Dig in with some quality chips or crackers! I served it with Chipman’s kale and spirulina corn chips.
- 2 large beetroots or 3 baby beetroots
- 1 ½ cups rehydrated chickpeas
- 3 tbsp tahini paste
- 2 tsp crushed garlic
- 8 tbsp lemon juice
- 1/4 cup raw cashews
- 2 tbsp salt-reduced vegetable stock
- Pre-cook the beetroots or use pre-cooked ones.
- Put all the ingredients in a food processor.
- Process until smooth.
- Serve with your choice of healthy chips.
- Hubby tip
- Soak the cashews before hand for a creamier texture.