Beetroot & Vegan Feta Dip
Serves
4
Prep Time
10 minutes
Cook Time
0 minutes
Ingredients
14 oz (400 g) can chickpeas, rinsed, drained
1 garlic clove, chopped
4.2 oz (120 g) tahini
2.7 fl oz (80 ml) fresh lemon juice
3 tbsp vegan feta cheese, crumbled
4 tbsp natural soy yogurt
1 tsp ground cumin
½ tsp ground coriander
6.2 oz (175 g) beetroot, cooked, chopped
2 tbsp olive oil
Nutrition
(Per Serving)
Calories
398
Fats
26 g
Protein
12 g
Carbs
29 g
Instructions
- Blend the chickpeas, garlic, tahini, and lemon juice in a food processor until smooth.
- Add feta cheese, soy yogurt, cumin, and coriander, pulsing to combine. Then add the beetroot and pulse again.
- Season with salt and pepper. Add olive oil and blitz again.
- If the mixture is too thick, gradually add 1 to 2 tbsp of water and pulse until you reach a desired consistency.
- Transfer the beetroot dip to a bowl and serve with vegetables or crackers of choice.