Roasted Beetroot Dip
Preheat oven to 200ºC.
Wrap each beetroot in baking paper.
Place on a baking tray. Bake for 1 hour or until tender.
Peel the beetroot and coarsely chop. Put in a food processor.
Add chickpeas, lemon juice, garlic, walnuts, cumin and tahini.
Season with salt and pepper.
Process until smooth.
Sprinkle with the feta and mint leaves.
Serve with pita on the side.
- 3 beetroots
- 5g cumin
- 300g chickpeas, drained and rinsed
- 30ml lemon juice
- 1 garlic clove, crushed
- 80g walnuts, chopped
- 50ml tahini
- 100g feta - crumbled
- Olive oil
- Mint leaves
- Wholemeal pita breads to serve