An easy and delicious pairing of chickpeas and red beets with Greek yogurt incorporated into the mix for a healthier version from store bought variety.
- 1/2 cup 125 ml canned chickpeas, drained and rinsed
- 1 cooked red beet
- 2 tablespoons 30 ml plain Greek yogurt
- 2 tablespoons 30 ml sesame oil
- salt and pepper to taste
- For Garnish
- Crumbled feta cheese
- roasted chickpeas
- Smoked paprika
- Fresh basil leaves
- Cold-pressed olive oil
In the bowl of a food processor, add the chickpeas, beet, yogurt, sesame oil and process until smooth.
Season with salt and pepper and garnish as desired.
Serving: 4g | Calories: 107kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7.6g | Saturated Fat: 1.1g | Sodium: 14mg | Fiber: 1g