Beet And Yogurt Dip - cooking recipe

Ingredients

1 can (15 oz) whole beets, drained
1 can (15 oz) chickpeas, drained and rinsed
1 cup plain Greek yogurt
2 tbsp lemon juice
2 tsp ground cumin
1 tsp ground coriander
None None Cilantro leaves, to serve
None None Lavash flatbread, to serve

Preparation

Process beets, chickpeas, yogurt, lemon juice, cumin and coriander in a food processor until smooth. Season to taste.
Spoon into a serving dish. Top with cilantro leaves. Serve with lavash or pita bread.