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