Beetroot chickpea spread
- Category: Spead, Dips
- Diet:
- Vegan
- Prep Time: 5min
- Cook Time: 30min
- Total Time: 35min
Ingredients
3 small - medium beetroots
1 can of chickpeas
1 garlic clove
Juice of 1 lemon
35g of walnuts
30ml olive oil
Salt and pepper to taste
Intructions
Bring a pot of salted water to a boil. Wash your beetroot and chop into quarters. When the water is boiling add the beetroot and simmer for 30 minutes, until tender ish.
Transfer the beetroot to a food processor with all other ingredients. Pulse the ingredients until it is consistency you like. I processed for about a minute to keep it chunky but spreadable.
Transfer to an air tight container and chill in the fridge for 30 minutes. Don't forget to scrape every last drop from the food processor. I had to taste it before it event made it to the fridge and was not disappointed!
Enjoy on bread with some feta and honey!
Notes
I also love it with some baked tortilla wraps, chopped carrots, or as a spread in a sandwich. I normally wouldn't be excited about beetroot and was a little disappointed when it arrived in my veggie box - with this recipe I'll never be disappointed again! Simply divine!
Hi! My name is Roisin. I am a designer living in Wicklow. I have been renovating my cottage with my fiance for the last 3 years and now we finally have the kitchen of our dreams. Follow along for more recipes
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