Chickpea Dip with Roasted Beets and Chia Seeds

Prep Time 15 mins
Total Time 55 mins
Serves 6-8

2 beetroots, peeled & chopped
4 cloves garlic, peeled
1 tbsp olive oil
1 400g can chickpeas, drained & raised
2 tbsp chia seeds
1 tbsp lemon juice
2 tsp thyme leaves + a few sprigs to garnish
1/4 cup water
1/2 tsp flake salt
1 tbsp The Chia Co Salad Booster


Preheat oven to 190 degrees.

Place chopped beetroots and garlic on an oven tray, drizzle with olive oil and roast for 35-40 minutes until tender. Turning once or twice with a spatula.

Once beetroot & garlic cloves are cooked and cool enough to touch, add to a food processor with chickpeas, chia seeds, lemon juice, thyme, water and salt. Blend until smooth, adding more water if necessary.

Add dip to a serving bowl, sprinkle with The Chia Co Salad Booster and garnish with thyme. Serve with crackers.