Served with homemade pita chips, this colourful hummus-with-a-twist makes a super-easy starter for six.
Ingredients
- 425g can baby beets, drained
- 400g can chickpeas, rinsed, drained
- 1/4 cup blanched almonds
- 1/4 cup Tamar Valley Greek Style Yoghurt
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, crushed
Method
- Step 1For this super-easy starter, process a drained 425g can baby beets, a rinsed, drained 400g can chickpeas, 1/4 cup blanched almonds, 1/4 cup Greek yoghurt, 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice and 1 crushed garlic clove in a food processor until smooth. Season.
- Step 2Serve with pita chips – just drizzle Lebanese bread triangles with oil and bake at 180°C until crisp.
- Vegetarian
Nutrition
140 kj
Energy
2.5g
Fat Total
0.5g
Saturated Fat
0.5g
Fibre
1g
Protein
2g
Carbs (total)
All nutrition values are per serve
Notes
Nutritional value does not include pita chips.
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Australian Good Taste
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