Making your own dips and spreads is super easy, takes little time and is much tastier and healthier than a container from the store. Santé's Annemiek has another delicious recipe for a dip:beetroot humus.
Ingredients
- 1 large beetroot, cooked, or even better, roasted in the oven
- 1 garlic clove
- 1 can of chickpeas
- 2 tbsp tahini
- 1 tsp cumin
- Juice of half a lemon
- 1 tsp apple or raspberry vinegar
- Black sesame seeds
Read also: ‘Recipe for salad with red quinoa, variegated beets and avocado‘
Preparation
- Peel the beetroot and cut it into cubes
- Crush the garlic
- Put the beetroot with the chickpeas, garlic, tahini, cumin, lemon juice and vinegar in a food processor or blender (a good hand blender also works) and mix until it is a smooth mass.
- Season with salt and pepper.
- Taste and add some olive oil, vinegar or lemon juice to taste.
- Sprinkle with the black sesame seeds just before serving
Hint: Want to make this spread more special? Then add a little smoked olive oil or some liquid smoke for a nice smoky taste.
