Beetroot and Chickpea Dip | Nigella's Recipes | Nigella Lawson

Name: Beetroot and Chickpea Dip | Nigella's Recipes | Nigella Lawson
Ingredients: 225 - 250 grams raw beetroot; 1 x 700 grams jar of chickpeas (or 300g / 1⅔ cups dried chickpeas, soaked, cooked and cooled); 2 - 3 cloves of garlic; 2 teaspoons Maldon sea salt flakes (or 1 teaspoon fine sea salt); 2 x 15ml tablespoons tahini; 2 - 3 lemons; a few ice cubes (for blending)

www.nigella.com

Discover Nigella Lawson's Beetroot and Chickpea Dip—a vibrant pink spread perfect for dipping carrots, radishes, or tortilla chips. Enjoy its earthy sweetness and smooth texture!

Keywords

Partytime
Fun
Nibbly
Sociable
Dairy Free
Egg Free
Gluten Free
Nut Free
Vegan
Vegetarian

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Ingredients

225 - 250 grams raw beetroot
1 x 700 grams jar of chickpeas (or 300g / 1⅔ cups dried chickpeas, soaked, cooked and cooled)
2 - 3 cloves of garlic
2 teaspoons Maldon sea salt flakes (or 1 teaspoon fine sea salt)
2 x 15ml tablespoons tahini
2 - 3 lemons
a few ice cubes (for blending)