Beetroot Dip


I found this tasty recipe at www.theveganproject.ca
Makes about 1 1/2 cups

Ingredients:
2 medium beets, peeled and halved
1 cup cooked chickpeas (I used 1 can)
1 clove garlic
2 tbsp extra virgin olive oil
1 tsp sea salt
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp lemon zest
2 tbsp lemon juice
1 tbsp tahini
pepper, to taste toasted sesame seeds, as garnish
parsley, chopped, as garnish

Method (Thermomix):

  • Place 1000gm water in TM bowl
  • Put Beets in Varoma dish on top of TM bowl
  • Steam at Varoma temp for 15 minutes on speed 1
  • Empty water out of TM bowl
  • Place beets and garlic in TM bowl
  • Grate for 10 seconds on speed 5
  • Wipe mixture down from side of TM bowl
  • Add chickpeas, garlic, olive oil, salt, coriander, cumin, lemon zest, lemon juice and tahini
  • Blend for 20 seconds at speed 8
  • If dip is too thick, thin with warm water
  • Season to taste with pepper, and more lemon juice, if desired
  • Transfer to serving dish and garnish with toasted sesame seeds, and parsley
  • Chill
  • Serve with your favourite crackers or a baguette, olives, and cut up veggies

Method (conventional):

  • Place steamer basket in small saucepan
  • Fill with water until just below steamer and bring to boil
  • Add beets to saucepan, cover and steam lightly until tender, 10 to 15 minutes
  • Remove beets from steamer and cool slightly
  • Grate beets and add to food processor along with chickpeas, garlic, olive oil, salt, coriander, cumin, lemon zest, lemon juice and tahini
  • Blend until smooth
  • If dip is too thick, thin with warm water
  • Season to taste with pepper, and more lemon juice, if desired
  • Transfer to serving dish and garnish with toasted sesame seeds, and parsley
  • Chill
  • Serve with your favourite crackers or a baguette, olives, and cut up veggies.
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One Response to Beetroot Dip

  1. Sophie33 says:

    I am a big beetrrot fan & this recipe sounds so tasty & fun to make too! 🙂 Yummmm! The uses are endless too!

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