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.