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Beetroot and Tofu/Chickpea Dip (V)(DF)(GF)(FID)

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Ingredients

  • Beetroot, cooked without added fat 150 g, chopped, (see tips)
  • Canned chickpeas, rinsed and drained
  • Silken tofu 60 g, drained
  • Garlic 1 clove(s), crushed
  • 1/4 tsp of citric acid (can use I tbs Lemon juice for PLUS and better tolerated - amines/salicylates)
  • Rice bran oil or light Olive oil 1 tsp
  • Optional Fresh coriander 5 g, sprigs, to serve

Instructions

1

Process all ingredients, except coriander, in a food

2

processor until smooth. Transfer to a bowl. Season with a little salt (can also use pepper if tolerated - plus salicylates)

3

Optional - Sprinkle with coriander sprigs to serve.

4

TO REFRIGERATE: Store dip in a reusable container for up to 4 days

Notes

Adapted Weight Watchers recipe https://www.weightwatchers.com/au/recipe/beetroot-hummus/5facd7dde705220e81735c2b

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