For the whipped feta:
3/4 cup feta
1/3 cup plain Greek yogurt
1 large cooked beet or two small, peeled and cubed
2 tsp balsamic vinegar
1/2 tsp salt
1/2 tsp cumin
1/4 tsp pepper
2 small cloves garlic
1 tbsp olive oil
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For the chickpeas:
1 can chickpeas, rinsed and drained
1 tbsp olive oil
1/2 tbsp sugar
1/2 tbsp sweet paprika
1/2 tsp salt
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Toppings:
Chopped pistachios
Chopped parsley
Extra feta cheese
Honey
Tahini
Lemon zest
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Pita or tortillas of your choice
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**To boil the beets: cover whole beets in boiling salted water for 35-45 minutes until tender. This can be done ahead of time**
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1️⃣Preheat the oven to 400. Line a sheet pan with parchment paper and set aside. Add the chickpeas to a bowl. Add the olive oil, sugar, paprika and salt. Toss to coat.2️⃣Add the chickpeas to the sheet pan, spread out and place in the oven for 15-18 minutes, tossing halfway.3️⃣Make the whipped feta. Add the feta, yogurt, beets, balsamic vinegar, salt, cumin, pepper, garlic and olive oil to a food processor. Process until smooth. 4️⃣Serve the whipped feta on a plate, top with the chickpeas, pistachios, parsley, extra feta, honey, tahini and lemon zest. Serve with pita.
#recipe #dip #beets

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