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! 

Chief Blogger at Suger Coat It; An Australian lifestyle blog for women who work for themselves. Melissa is a social media consultant & lover of stripes. Most weekends you’ll find her at the beach or home on the veranda kicking back. Around here, they call her Suger. Feel free to do the same.