Beet and Chickpea roasted Almond spread or dip Recipe
Alfresco in your garden or terrasse with a few spreads and dips.
For a dedicated post on more spreads and dips plus Montreal's best Summer terrasses...refer to:
http://www.foodessa.com/2016/06/montreal-terrasses-along-spreads-and.html
Servings: 2 cups
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Ingredients
- . 2 medium, roasted beets, (~1 cup)
- . 1/4 cup roasted almonds
- . 1 cup (~ half a large can) chickpeas, cooked
- . 1/4 cup plain yogurt
- . 2 Tbsps. e.v.Olive oil
- . 1-2 Tbsps. lime juice...to taste
- . heaping 1/4 tsp. sea salt
- . heaping 1/4 tsp. granular garlic powder
- . 1/4 tsp. ground cumin,
- . 1/4 tsp. ginger powder
Directions
- . Place the beets and chickpeas into a blender and pulsate a few times.
- . Add the remaining ingredients and process until the smoothness desired.
- . Either serve right away or cover and refrigerate for up to 5 days.
- . Before serving, bring the spread at slight room temperature before serving.
- . Happy moments from Claudia's kitchen...FOODESSA.com
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