Name: Beetroot, Dill & Goats’ Cheese Cups
Prep time: 30 min
Yield: 40
Ingredients: 1 x 400g tin chickpeas, drained; 250g/9oz cooked beetroot,roughly chopped; 1 large clove garlic, peeled; 2 tbsp olive oil; 1 tbsp lemon juice; 1½ tbsp tahini paste; 2-3 large pinches of salt; 160g/5½oz soft goats’ cheese, crumbled; Fresh dill fronds, to garnish; 40 store-bought canape cups (Milli recommends Rahms mini croustades)

VMG Recipes