Beet and Chickpea roasted Almond spread or dip Recipe

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Alfresco in your garden or terrasse with a few spreads and dips.

For a dedicated post on more spreads and dips plus Montreal's best Summer terrasses...refer to:
http://www.foodessa.com/2016/06/montreal-terrasses-along-spreads-and.html

Servings: 2 cups
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Ingredients

  • . 2 medium, roasted beets, (~1 cup)
  • . 1/4 cup roasted almonds
  • . 1 cup (~ half a large can) chickpeas, cooked
  • . 1/4 cup plain yogurt
  • . 2 Tbsps. e.v.Olive oil
  • . 1-2 Tbsps. lime juice...to taste
  • . heaping 1/4 tsp. sea salt
  • . heaping 1/4 tsp. granular garlic powder
  • . 1/4 tsp. ground cumin,
  • . 1/4 tsp. ginger powder

Directions

  1. . Place the beets and chickpeas into a blender and pulsate a few times.
  2. . Add the remaining ingredients and process until the smoothness desired.
  3. . Either serve right away or cover and refrigerate for up to 5 days.
  4. . Before serving, bring the spread at slight room temperature before serving.
  5. . Happy moments from Claudia's kitchen...FOODESSA.com

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