1 can {usually 400+ grams} of chickpeas.
1 Medium Beetroot
3 cloves of garlic
1/2 cup natural {or Greek} yogurt
Salt & Pepper to taste
And whiz the heck out them. Food processor or Thermomix. Whatever works. Though I imagine you might have to boil the beetroot to soften if you food processor is not as hardcore as my Thermomix. Jealous!? Haha. And I added a little olive oil over the top to keep it fresh while it was refrigerated. Hubby tells me this was unnecessary. But heck, olive oil is awesome, so whatever. Eat with crackers or chooped up vegetable goodness. I spread mine on a grain bread roll for a late lunch. Yumm! 
  

  • River

    Chickpeas and beetroot….two of my least favourite things. This one's not for me.

  • It's like the most awesome combination of hummus and beetroot dip! Will definitely be trying this one!

  • Talia

    Am definitely going to have to try this!

  • Sheri Bomb

    I love chickpea-y goodness but I don't like beetroot…however this sounds delicious! Perhaps it could help me overcome my aversion to beetroot?

  • Jen R

    Looks delish, will try that tomz, thank you

  • Mrs BC

    Yes, I am late in posting a comment here, but I wanted you to know that I finally made this dip & it was so delish I scarfed it all up myself, almost. Thanks for the recipe!x