This is a fresh, delicious dip for pita and vegetables.
Ingredients
- 430 g canned chickpeas, drained
- 140 g cooked beets
- 2 teaspoons dried or fresh oregano
- 30 g extra virgin olive oil (2 tablespoons)
- ½ teaspoon minced garlic
- 1 medium lemon, zest finely grated and juiced
- Black pepper
- Salt
Method
Blend all ingredients until smooth. Taste and adjust salt, lemon, and garlic.
If the texture is too thick, add water or more olive oil a tablespoon at a time. The dip thickens in the fridge.
To serve
With pita, flatbread, raw vegetables, or as part of a mezze spread. A drizzle of olive oil and a pinch of oregano on top.
Notes
- Rinsing the chickpeas is optional; not rinsing gives a slightly beany flavour that works here.
- Roasted beets are more intensely flavoured than boiled; canned beets are convenient and consistent.
- For a richer version with tahini, see Beetroot and chickpea hummus.