Emma, our nutritionist at The Herbal Dispensary has created this delicious dip recipe! Perfect for festive occasions!
Ingredients:
3 x small beets
1 x 400ml can of organic chickpeas
3 x tablespoons tahini
2 x garlic cloves
2 tablespoons of Extra Virgin Olive Oil (EVOO) (or 1 tablespoon of EVOO & 2 tablespoon of filtered water)
1 x lemon (juiced + zest)
salt & pepper
Method:
Peel and chop beetroot into quarters
Season beetroot with salt and pepper and drizzle with EVOO
Roast in the oven for 25-35 minutes at 180-200 degrees depending on oven (option to use airfryer)
Rinse and drain chickpeas under filtered water
![](https://www.theherbaldispensary.com.au/wp-content/uploads/2023/01/317358410_447133894260197_8073688339350334604_n.jpg)
Once beetroot has cooled, add all ingredients to the food processor and blend
Spoon dip into a bowl, drizzle EVOO and garnish with chopped walnuts and rosemary.
Enjoy!!
Emma is our nutritionist at The Herbal Dispensary with her own established online practice https://www.xanadunutrition.com.au/