Vibrant Beetroot Dip with Crudites
Ingredients
- 1 cup Beetroot cooked and peeled
- 1.5 cups Chickpeas canned, drained and rinsed
- 3 tbsp Lemon juice freshly squeezed
- 0.25 cup Olive oil extra virgin
- 1 tsp Salt to taste
- 1 tbsp Black sesame seeds for garnish
- 2 tbsp Parsley freshly chopped, for garnish
- 2 whole Pita bread warm and sliced
- 0.5 cup Red bell pepper sliced into strips
- 0.5 cup Yellow bell pepper sliced into strips
- 0.5 cup Cucumber sliced into rounds or sticks
- 1 cup Broccoli florets washed and trimmed
Instructions
- Place the cooked beetroot, drained chickpeas, lemon juice, olive oil, and salt into a food processor.
- Blend on high speed for 2 to 3 minutes until completely smooth and creamy, scraping down the sides as needed.
- Transfer the blended dip to a serving bowl.
- Garnish the top with freshly chopped parsley and black sesame seeds.
- Serve immediately with warm pita bread, sliced bell peppers, cucumber, and broccoli florets.