prep time: 20 minscook time: 20 minstotal time: 40 mins

You can’t really go past the colour of this bowl of electric pink delight. Along with its pop of electric pink, the beetroot delivers an earthy depth to the flavour in your mouth. When paired with sweet or salty companions, the taste is out of the park.


·      1 medium beetroot, cooked and peeled

·      1 can of chickpeas, drained and rinsed

·      1 tablespoon of lemon juice

·      3 tbsp feta cheese

·      1 clove garlic – finely diced

·      ¼ - 1/2 c olive oil depending on consistency

·      Fresh basil

·      Salt to taste


1.     Wash beetroot, slice in half and place in a microwave dish with a little water. 

2.     Microwave for 10 mintues, checking and turning halfway through.

3.     Let cool, then peel off the tough skin.

4.     Place the cooked beetroot, chickpeas, lemon juice and feta in a blender or bowl if using a hand mixer.  Add 1/4c olive oil and mix. 

5.     Slowly add more oil until your desired consistency is reached. 

6.     Give it a taste and add salt if you need to (the feta will make it salty, so you may not need extra).  

7.     Spoon out into a serving bowl.

8.     Tear up the basil and sprinkle on top. 


Best serve smeared thickly onto lightly toasted Pipi’s bread bases, topped with spinach leaves, seared lamb and a drizzle of balsamic vinegar.
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