This one i love because you can keep the stock in the cupboard for months and pull 2 tins out when you’re ready to whip it all together. Okay so all you need is!!!Small tin of beetroot (sliced, wedges, whole)
2 medium tins of chickpeas
Garlic
Instructions
Place beetroot (with some of the liquid) in the blender. Blend! Then place one tin of the chickpeas (with some of the liquid) and a little bit of garlic in the blender. Blend!
Check the consistency - you may wish to add the second tin of chickpeas if you want the dip thicker...or more liquid if you want a smoother consistency.
Chill in the fridge before serving
Tip: You could also use butter beans instead of chick peas...or maybe a crazy combination. And any fresh herbs are a bonus.
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