| Prep Time | 15 mins |
| Total Time | 55 mins |
| Serves | 6-8 |
Ingredients
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 chia seeds
1 tbsp pepitas
1 tsp sesame seeds
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 chia seeds
1 tbsp pepitas
1 tsp sesame seeds
Method
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 Chia, pepitas and sesame seeds, and garnish with thyme. Serve with crackers.
Enjoy.
