Beetroot Chickpea Party Dip

2 medium beets, cooked whole, unpeeled
1 tin chickpeas (rinsed)
1 small garlic clove, chopped
2 tablespoons vegetable oil (I used cold pressed rapeseed oil)
3 tablespoons coriander, finely chopped
4-5 tablespoons lemon juice
2 tablespoons yogurt
1 and 1/2 teaspoons Worcestershire sauce
Salt and pepper to taste
Cook the beetroot until tender but not too soft (about 30 minutes, depending on the size of your beetroot). Allow to cool, peel and chop. Combine all the ingredients and process until the mixture is...
See the full directions on my site
Nutritions

Calories
1170

Sodium
372mg
15% DV

Fat
38g
59% DV

Protein
47g
94% DV

Carbs
165g
56% DV

Fiber
49g
199% DV
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Cheesesteak Crescent Braid Recipe

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