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Ingredients requirements of My Beetroot Hummis picnic Dip. 😻:
- Prepare 1/2 cup for Cooked Chic peas
- Prepare 1 of Avocado chopped
- Require Squeeze - a lemon about 1 tbls
- Take 2 - good sized Garlic Cloves
- Prepare 1 tsp - red pepper flakes
- Require 1/2 tsp real salt
- Make ready 1/2 Tsp for cumin
- Make ready 1 of little black pepper
- Get 2 of thick slices of Beetroot
- Provide 3 tbls of reserved water from the chic peas
- Take 4 heaped tbls Authentic Greek yogurt
- Provide 1 tbls Virgin olive oil
- Get of Red pepper flakes for topping
- Require 1 tbls for virgin olive oil for topping too
My Beetroot Hummis picnic Dip. 😻 step by step:
- Boil the chic peas with 2 bay leaves, water 3 inch above chic peas, a little fresh basil or dried also salt a good pinch. Boil for 40 minutes.
- Ingredients.
- Crush and cut up the Garlic and Beetroot, avocado into small pieces. Rinse the chic peas in cold water and leave to strain. add to the blender and add the yogurt.
- Add all these with the chic peas when cooked to the blender and mix everything together including the 3 tbls water reserved from the chic peas. Blend into a pulse and thickness that you want. If too thick just add a little more virgin olive oil and another tbls yogurt.
- Add to dip bowls and dip trail mix Crackers. Or any seeded crackers will be nice. Add to a jar with a lid keep in the fridge until using it.
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