10 min      30 min           | PORTION: 4


    

2 beet, peeled
3 garlic cloves
1 tbsp. olive oil

1 can of chickpeas (540ml)
3 tbsp. tahini
½ tsp. salt
¼ cup chickpea juice (from the can)
Zest of a lemon
Juice of a lemon
A pinch of cumin

  1. Preheat the oven at 350F.
  2. Dice the beets and mix them with the olive oil and the garlic cloves. Wrap them in a tinfoil and put them in the oven for 30 minutes or until the beets are soft.
  3. Take the tinfoil out of the oven and let it rest for a couple minutes.
  4. In a food processor, reduce in puree all the ingredients for the “Dip” with the roasted beets and garlic.
  5. Serve with your favourite veggies and crackers.
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