Beetroot and Yumame dip
10 min
Servings
4
Difficulty
Simple
Ingredients:
| Yumame Purple Season | 75 g |
| Coocked chickpea | 100 g |
| Cooked beetroot | 125 g |
| Olive oil | 50 ml |
| Garlic | 1 clove |
| Cumin powder | 0.5 tsp |
| Coriander powder | 0.5 tsp |
| Lemon juice | 15 ml |
| Salt | |
| Pepper |
Directions
Blend everything until smooth and season with salt and pepper.