'Just Beet It' Dip

Does this dip taste as good as it looks? The answer my friends is YAS. Aside from being the most beautiful dip we've ever photographed, it's also one of the tastiest. Earthy, bright beets, roasted and combined with chickpeas, Greek yogurt and spices. We highly recommend serving this dip with your own homemade pita chips. Just spread some oil or butter on top of tortillas, cut into wedges, and sprinkle with whatever spices you want (we love garlic salt!). Bake in the oven at 400°F until crisp and enjoy the combination of flavours. You can also use this dip as a veggie sandwich spread. On a bagel or baguette or sourdough bread...we swear it's the dip that just keeps on giving.  

Ingredients:

2-3 beets, ends trimmed
¼ cup olive oil + some for drizzling
15 oz. can chickpeas, rinsed
½ tsp. cumin
salt & pepper
3 garlic cloves, peeled
1 cup Greek yogurt
¼ tsp. chili powder
1 cup feta
¼ cup pistachios, de-shelled & crushed
3-4 green onions

Directions:

1. Preheat the oven to 375°F. Drizzle the beets with olive oil and wrap them in aluminum foil. Roast on a baking sheet for 30 minutes.
2. Pour half of the chickpeas into a food processor or blender, and the other half into a bowl. Drizzle the chickpeas in the bowl with olive oil and season with cumin and salt and pepper to taste. Toss to coat thoroughly.
3. Add the chickpeas to the baking sheet in the oven and continue roasting until the beets are fork-tender and the chickpeas are crisp, about 10-15 minutes. Let cool slightly (open the foil to allow the steam from the beets to escape).
4. Add the garlic, Greek yogurt, olive oil, chili powder, and almost all of the feta - leaving some for garnish - to your food processor. 
5. Once beets have cooled, slide the skins off (or keep them on if you want!). Add them to the food processor and pulse until smooth.
6. Garnish with roasted chickpeas, crumbled feta, crushed pistachios, and green onions. Serve with your favourite baked tortilla chips!

Enjoy!

xx Just The Dip