Serves: 6

Preparation Time: 5 min

Cooking Time: 15min

Ingredients:
2 beetroot, trimmed, washed and halved
1 ½ cup canned chickpeas, drained and rinsed
3 tablespoons tahini paste
2 cloves garlic
3 tablespoons lemon juice
2 tablespoons vegetable stock (low salt)
3 drops tobasco sauce

Method:

1. Microwave beetroot on HIGH for 10-15 minutes or until tender. Slip the beets out of their skin and roughly chop.
2. Place the beetroot and all other ingredients in a food processor and process until smooth.
3. Serve as a dip with toasted Turkish bread and fresh vegetables.

Nutrition Information per serve: Energy 360 kilojoules, Protein 4g, Total Fat 3g, Saturated Fat  0.4g, Carbohydrate 9g, Fibre 3g, Sodium 220mg.

Recipe and image kindly provided by Sanitarium.