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Chickpea & beetroot dip
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 x 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 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
Food Groups
|
V
|
0.9 |
|
F
|
0.1 |
|
C
|
0 |
|
PD
|
1.1 |
|
Ft
|
2.1 |
|
S
|
0 |
Nutrition Facts
| Calories | 246 |
| Total Fat | 13.8 g |
| - Saturated Fat | 1.8 g |
| Cholesterol | 0 mg |
| Sodium | 245 mg |
| Total Carbohydrate | 27.3 g |
| - Dietary Fiber | 7.7 g |
| - Total Sugars | 7.9 g |
| -- Added Sugars | 0 g |
| Protein | 7.2 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.