Missey Grace – Beetroot dip 2
I bet you will tend to dip your finger in once you look at the silky pink smooth beetroot dip and say “I want to taste it”.
Little wonder that you will want to know how to make it at home too.
Can I tell you this is not hard at all? It’s economical for anyone who is watching their budget-spending.
You will need two major ingredients: chickpeas, and the other, you guessed it, beetroot.
While I am writing up this recipe so you could follow exact steps to achieve the same pretty pink dip like this picture shows. I’m also thinking of my friends who are practicing Buddhists.
With respect I know that their dietary requirements are pretty strict, especially garlic and onions are absolutely avoided.
On the other hand, I must admit that their choice of diet is pure and simple.
It’s something that most people won’t think twice about, but if you look deeper, to eat pure and clean is such an act to be kind to our body.
Now let’s get back to this recipe, how about I share the kept secret by chefs in case you are tight for time?
In this recipe, the shortcut is obvious, a trip to the local shop for the tin food is a no brainer, and I know some people prefer their dips rougher and most would love a silky smooth texture.
This is where you have total control during the process of making dips.
What I’m about to tell you is this: sometimes the shop bought tinned chickpeas can be a great source of a quick meal because you bypass the steps of soaking the dry chickpeas and cook it for a long time to soften it.
But there are occasions you find the tinned chickpeas are not all very soft, that’s why the first step in this dip making is to use the wonderful bi-carb soda to quickly boil our chickpeas.
You must give it a good rinse under the cold running water to get rid of any hint of the bi-carb soda, otherwise, you will get that unpleasant after taste.
Please don’t be alarmed when I say to use the liquid of the tinned beetroot, there’s plenty of flavor in it, and by using the liquid you won’t need to worry about vinegar or fresh lemon juice.
See what I mean? Another time-saver for time poor people.
A word before you go straight to the recipe, this dip will keep in the refrigerator for 3 days, but I doubt you will have leftover because it sure is a popular dip I’ve ever known.
SERVES 8 15 MINUTES DIFFICULTY: EASY 6 INGREDIENTS
Ingredients (serves 8)
400g tinned chickpeas (drained)
200g tinned slice beetroot (plus the liquid, about 2 tablespoons)
1 teaspoon bi-carb soda
1 teaspoon sugar
1 teaspoon of sea salt
2 tablespoon extra virgin olive oil
Method
- Place drained chickpeas to a small saucepan, and cover with enough cold water. Add bi-carb soda and bring to the boil for 2 minutes, then turn heat down to simmer for another 3 minutes.
- Drain and leave chickpeas in a sieve, run cold water for a minute to ensure there’s no bi-carb soda taste exist.
- In a blender, add beetroot and its liquid, followed by chickpea, sugar, sea salt and oil.
- Blend until it’s smooth and shining.
- Add more sea salt to taste. Serve with crackers or flatbread.
