Pink Protein Dip Recipe

6 Servings


Prep 10 min


1 Large Beetroot
4 to 5 Cloves of garlic
1/2 cup Kenylon Chickpeas – drained
2 tbsp Olive Oil
2 tbsp Tahina
Squeeze of 1 Lime


Step 1

Roast the beetroot and garlic cloves in an oven at 200 degrees Celsius for 20 mins. Boil the Kenylon Chickpeas for 5 mins to make them overcooked.

Step 2

Add the boiled Kenylon chickpeas, beetroot, garlic, tahina, olive oil, 2 ice cubes, squeeze some lime and add salt to taste. Blend it all well and your dip is ready.

Step 3

Put it in a bowl and garnish it with some Olive Oil, Chopped Parsley, Crumble feta or Paneer & chopped nuts of your choice.