Beetroot and Chickpea Dip

Beetroot Dip2
Prep: 5 min
Cook: 1 min
Dietary: , , ,
Serves:
8
Cost: $

Ingredients

  • 400 grams baby beetroot drained
  • 400 grams tinned chickpeas drained and rinsed
  • 1/4 cup reduced fat Greek Yoghurt
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 clove garlic crushed

Directions

  1. Place all ingredients into a food processor
  2. Blend until smooth
  3. Serve with vegie sticks or crackers

Serves in 1 portion

  • Vegetables0.5
  • Lean meat or Alternatives0.25

Tips

Add even more flavour to the dip by adding a handful or fresh herbs to the processor

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