This Beetroot and Chickpea dip is perfect to be enjoyed with wholegrain crackers or vegetable sticks.
1x 400g can baby beetroots, drained
1x 400g can chickpeas, drained and rinsed
¼ cup Greek yoghurt
2 tbsp olive oil
2 tbsp lemon juice
1 clove garlic
- Place all ingredients in a food processor.
- Blend until smooth and silky.
- Serve with vegetable sticks or crackers.
Prep time: 5-10