Mediterranean

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Chickpea & beetroot dip

2
Lunch & Light Meals|Vegetarian
Serves
3
Prep   15 min
Cook   16 min

Enjoy this delicious dip with toasted tortilla chips and veggie sticks for a light and tasty lunch.

  • Canned chickpeas, 1 (15 oz) can(s), drained and rinsed
  • Oregano, dried, 2 tsp(s), ground
  • Extra virgin olive oil, 2½ tbsp(s)
  • Garlic, minced, ½ tsp(s)
  • Beets, cooked, 5 oz(s)
  • Lemon, 1 medium, rind finely shredded and juiced
  • Black pepper, 1 dash(es)

Method

Place the chickpeas, oregano, olive oil and garlic into a food processor. Process until finely chopped. Chop the beetroot 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. Spoon into a container and refrigerate for 1 hour, or overnight if time allows.

TIP: Packets of pre-cooked whole beetroot can be found in the fruit and vegetable section of the supermarket, alternately you can use a 15 ounce can of beetroot 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 serve
Makes 3 serves

Food Groups

V
Vegetables
0.9
F
Fruits
0.1
C
Carbohydrates
0
PD
Protein/Dairy
1.1
Ft
Fats
2.1
S
Sweets
0

Nutrition Facts

Calories246
Total Fat13.8 g
- Saturated Fat1.8 g
Cholesterol0 mg
Sodium245 mg
Total Carbohydrate27.3 g
- Dietary Fiber7.7 g
- Total Sugars7.9 g
-- Added Sugars0 g
Protein7.2 g
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