Day 19 of 30 recipes in 30 days
The kids and I had a road trip to just outside of Armidale today and we did not get back to late. So, when I started thinking about my recipe on the way home, I knew it had to be something super quick and easy and something that provided a sort of Friday night feeling. As I knew I had chickpeas and tahini from Tenterfield Health and ample lemons from my lemon tree I knew I just needed to pick up some beetroot and I was done!
This literally took me five minutes to make and it was scrummy. I also don’t mind things that come out of a tin. When it comes to legumes and some vegetables like tomatoes and beetroot, it honestly doesn’t matter. I know some people can get a bit precious about it and I have come across quite a few in the last few years who are too precious for words. But I am a big believer in food that is easy, cheap and achievable, otherwise, it can be all too bloody hard.
I am so bloody proud of myself that after five hours on the road I still managed to tick off day 19. As a bonus, I made something that just happens to go perfectly with a glass of vino. Perfect Friday night – tick!
Makes a dip that is ample for six
Preparation time: 5 minutes
1 tin of baby beetroot – 450 grams
2 tins of chickpeas – 2 x 400 grams
¼ cup of lemon juice
¼ cup of olive oil
3 cloves garlic peeled
4 tablespoons of hulled tahini
1 teaspoon of ground cumin powder
Salt to taste
Process all ingredients in food processor until smooth. Taste and season with salt.
Serve immediately with your favourite crackers or toasts or vegie sticks or keep in the fridge in air-tight container.