500g beetroot, scrub well before cooking
75ml extra virgin olive oil
1 large onion, peeled and chopped
1 tbsp ground cumin
350g chickpeas, drained
1 tbsp tahini
2 cloves garlic, peeled & crushed
80g greek yoghurt
60ml lemon juice & zest of the lemon
125ml vegetable stock
Celery & carrot sticks to serve with pita bread and crackers
- Bring a large saucepan of water to the boil and cook the beetroot for 35 minutes or until cooked through. Drain and set aside until cool, then peel.
- Heat 1 tbsp of the olive oil in a large non stick frying pan, cook the onion and cumin until transparent and soft.
- In a food processor, add the chopped beetroot, onion, chickpeas, tahini, Greek yoghurt, garlic, vegetable stock, lemon juice, zest and process until smooth. Slowly add the remaining olive oil and season to taste.
- Place in an air tight container in the fridge until required. Serve with chopped dipping vegetables, flat breads & biscuits.
Note – This can be kept in the fridge for up to 5 days.