Red Beetroot Chickpea Appetizer
Ingredients
1 medium red beetroot
1 small bowl of yogurt
1–2 sprigs of dill
1 clove of garlic
1/2 cup chickpeas
1 teaspoon olive oil
Spices (optional)
Instructions
1
Grate the beetroot and cook it with olive oil until it softens. In a bowl, mix the yogurt with finely chopped dill and crushed garlic.
2
Allow the cooked beetroot to cool completely before combining it with the yogurt mixture to prevent curdling.
3
Toss the chickpeas with your preferred spices and roast them in the oven. Add the roasted chickpeas to the pink beetroot mixture and serve.
Tips & Notes
1
Make sure the beetroot is fully cooled before mixing it with yogurt to avoid curdling.
2
Stir the mixture well until the yogurt turns pink.
3
Adding dill enhances the flavor. Be generous with spices when seasoning the chickpeas.
