Method
- Place the beetroot, chickpeas, garlic and cumin in a food processor and whizz until smooth.
- Add the yoghurt to the bowl and pulse briefly until it is well mixed.
- Season with ground black pepper.
- Refrigerate the dip until serving.
- Serve with toasted pita triangles and vegetable sticks.
Notes
Store leftovers in a covered container in the fridge and use within a few days. Thick yoghurt gives a better texture.
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