Enjoy this delicious dip with toasted tortilla chips and veggie sticks for a light and tasty lunch.
Place the chickpeas, oregano, olive oil and garlic into a food processor. Process until finely chopped. Chop the beets and add to the processor with any beet juice. Add lemon rind and 3 tablespoons of lemon juice. Process, scraping down the sides of the bowl until smooth. Season with black pepper. Spoon into a container and refrigerate for 1 hour, or overnight if time allows.
TIP: Packets of pre-cooked whole beets can be found in the fruit and vegetable section of the supermarket. Alternately, you can use a 15-ounce can of beets plus 2 tablespoon beet juice.
The dip will keep in an airtight container in the fridge for 7 days. It's best to store in a container just large enough to hold the dip and cover the surface with a piece of plastic wrap or parchment paper.
Nutrition facts per serving
Makes 3 servings
|Total Fat||13.8 g|
|- Saturated Fat||1.8 g|
|Total Carbohydrate||27.3 g|
|- Dietary Fiber||7.7 g|
|- Total Sugars||7.9 g|
|-- Added Sugars||0 g|