Supplies
- 400 grams canned chickpeas, drained and washed
- 200 grams cooked, unseasoned beetroot
- Juice of 1/2 lemon
- 1 garlic clove, crushed
- Half a red chilli (optional)
- 2 tablespoons tahini
- Handful of roasted walnuts
- 100 milliliters extra virgin olive oil
- Salt and pepper to taste
- Finely chopped flat-leaf parsley and walnut halves to garnish
- Pita bread to serve
Steps
- We should do this by hand rather than blend, if possible. You basically just have to combine all of the ingredients and work them into a dip! It's really that simple
- Then prettify the dip with the parsley and walnut halves + serve with toasted pita