Back to top anchor

Beetroot dip

Fun and brightly coloured dip. A great addition to any celebration.
  • 1 can whole baby beetroot (450g), drained
  • 1 can chickpeas (420g), drained and rinsed
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1/2 cup plain unsweetened low-fat yoghurt
  • 1 pinch ground black pepper
  1. 1. Place the beetroot, chickpeas, garlic and cumin in a food processor and whizz until smooth.
  2. 2. Add the yoghurt to the bowl and pulse briefly until it is well mixed.
  3. 3. Season with ground black pepper.
  4. 4. Refrigerate the dip until serving.
  5. 5. Serve with toasted pita triangles and vegetable sticks.
Store leftovers in a covered container in the fridge and use within a few days. Thick yoghurt gives a better texture.