If you don't fancy the beetroot, and I can understand that cooking a beetroot from scratch (boiling or roasting) can be a bit of a nuisance, and then peeling the skin and getting your fingers stained pink-red is not particularly appealing. But if you wish you can use pre-cooked beetroot. If this recipe still does not entice you, then you can if you want make the 'plain jane' version of 'Chickpeas Hummus', see here. It will still be good, but not alluring and tempting to the eyes as this deep crimson beauty. Sometimes change is good.
I am sharing this crimson dip with Ricki at Diet, Dessert, Dogs for her Wellness Weekend: 13-19th December .
My Simple Beetroot and Chickpeas DipMakes a bowl – good for 6 - 8 people to share
150g cooked beetroot, roughly chopped
400g cooked chickpeas, okay from tin
1 clove garlic, crushed
Juice from ½ lemon
2 – 3 tablespoon olive oil
Whizz all the ingredients in a food processor until pureed. Serve immediately or chill for later, that is of course if you can wait!