Beet dip
Recipes proposed by UNICEF
- Temps : 1 heure
- Portions : 4
INGREDIENT
- 1 bunch beets, washed and cut
- 1 small piece of ground cumin
- 300 g canned chickpeas, drained and rinsed
- 80 g tahini or sesame paste (or replace with 80 g more chickpea paste)
- 30 ml lemon juice
- 1 clove crushed garlic
- 80 g walnuts, chopped
- 100 g feta cheese, crumbled
- Mint leaves for dressinng
- Pita bread
PREPARATION
- Heat oven to 200 degrees
- Wrap each beet in parchment paper.
- Place on a baking sheet and bake for 1 hour or until tender
- Peel beets and cut into large pieces.
- Put the beets, chickpeas, lemon juice, garlic, nuts, cumin and tahini in a blender and mix until smooth.
- Add salt and pepper to taste.
- Spread feta and mint leaves over mixture.
- Serve with pita bread.
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