Healthy, packed with vitamins and antioxidants and also brilliant for using at Halloween parties for a gruesome purple dip. You will need a food processor, mini chopper or liquidiser. Click for the YouTube version.
50g walnuts
400g can chickpeas, drained and rinsed
1 pack (3 or 4) cooked beetroot
1 garlic glove
juice of 1-2 lemons
1 tablespoon tahini
salt and pepper to taste
Toast the walnuts in a dry frying pan for 2-3 minutes until the aroma is released, chop the beetroot, peel the garlic clove then put everything into a food processor and process until smooth. Taste, adjust seasoning and serve sprinkled with a few chopped walnuts, lovely with crudites or breadsticks, tastes absolutely divine.
©BeverleyGlock2013