Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 6


2 beetroots, trimmed, washed and halved
1 ½ cups canned chickpeas, drained and rinsed
3 tablespoons tahini paste
2 cloves garlic, peeled
3 tablespoons lemon juice
2 tablespoons salt-reduced vegetable stock


1. Microwave beetroots on high for 10-15 minutes or until tender. Slip the beetroots out of their skins and roughly chop.
2. Place the beetroots 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): 360 kilojoules (85 calories); Protein 4g; Fat 3g; Saturated Fat  0.4g; Carbohydrate 9g; Total Sugars 3g; Sodium 220mg; Potassium 160mg; Calcium 40mg; Iron 1.3mg; Fibre 3g.
Recipe sourced from The RECORD