For a tasty vegan snack or party starter, it doesn’t get any easier than this. Simply whizz everything in the food processor for a vibrant dip that tastes great served with veggie sticks, crackers or toasted bread.
Beetroot, cooked without added fat
150 g, chopped, (see tips)
Canned chickpeas, rinsed and drained
60 g, drained
1 clove(s), crushed
5 g, sprigs, to serve
- Process all ingredients, except coriander, in a food
- processor until smooth. Transfer to a bowl and season with
- salt and pepper. Sprinkle with coriander sprigs to serve.
COOK'S TIPS: Serve with veggie sticks such as carrot, capsicum, celery, or toasted wholemeal bread. Cooked peeled beetroot is available in vacuum-sealed bags from the fresh veggie section in supermarkets. TO REFRIGERATE: Store dip in a reusable container for up to 4 days