Name: Feta Beetroot Dip
Total time: 18 min
Yield: 8 servings
Ingredients: 2 small beets, peeled, rinsed, diced into 1-inch pieces; 3 oz feta cheese; 1/2 cup chickpeas, cooked; 1 clove garlic, peeled; 2 tsp lemon juice; 1 tbsp extra virgin olive oil; to taste salt; 2 tbsp fresh parsley, chopped; 2 tbsp roasted pumpkin seeds

Estimate, per serving

Cal: 62
Protein: 2g
Carbs: 4g
Fat: 4g
Sodium: 165mg
Fiber: 1g

Ingredients

beetspeeled, rinsed, diced into 1-inch pieces: 3 small
feta cheese: 4 1/2 oz
chickpeascooked: 3/4 cup
garlicpeeled: 2 clove
lemon juice: 3 tsp
extra virgin olive oil: 1 1/2 tbsp
salt: to taste
fresh parsleychopped: 3 tbsp
roasted pumpkin seeds: 3 tbsp

Method

01Combine diced beets with 1/2 cup water in a small skillet. Cover and cook over medium heat for 8 minutes or until tender. Let cool slightly.8 min
02In a food processor, combine cooked beets, feta, chickpeas, lemon juice, garlic, olive oil, and salt. Blend until smooth.
03Transfer dip to a serving bowl. Drizzle with extra olive oil and top with parsley, pumpkin seeds, and additional crumbled feta.

Fits

Vegetarian
Gluten-free