Preparation Time: 5 min
Cooking Time: 15min
2 beetroot, trimmed, washed and halved
1 ½ cup canned chickpeas, drained and rinsed
3 tablespoons tahini paste
2 cloves garlic
3 tablespoons lemon juice
2 tablespoons vegetable stock (low salt)
3 drops tobasco sauce
- Microwave beetroot on HIGH for 10-15 minutes or until tender. Slip the beets out of their skin and roughly chop.
- Place the beetroot and all other ingredients in a food processor and process until smooth.
- Serve as a dip with toasted Turkish bread and fresh vegetables.
© Recipe and image kindly provided by Sanitarium Health & Wellbeing Company.
For more Sanitarium recipes please go to: www.sanitarium.com.au/recipes.