Roast Beetroot and Chickpea Dip
1 can chickpeas drained
2-4 beetroot, roasted
1 clove garlic, crushed
juice of 1 lemon
¼ cup olive oil
Dill, chopped to taste
Salt & pepper to taste
Blend together in the food processor. Serve with veggies or organic corn chips.
You will need a good processor or blender.
- Soak half cup of cashews in water for up to an hour or two. You can skip this though.
- Remove stalks and wash kale. Use as much as you like. You could lightly steam it first or use it raw.
- Add cashews (without water), kale, shallots, 1 clove of garlic, juice of a lemon, half a cup of olive oil, shallots, other greens and herbs you may like to use such as rocket or spinach, even broccoli. Your choice!
- Process all ingredients, add salt and pepper to taste.This is perfect with pasta or soba noodles, adding to scrambled eggs or on homemade pizza. Be creative!!