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Beetroot, Thyme & Feta Dip With Chickpea & Black Sesame Crackers

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350 g of baby beetroot, cleaned and tops cut off

200 g of Danish Feta

1 large clove of garlic

1 teaspoon of thyme leaves, chopped


1 can (15.5 ounces/400 gram) chickpeas, rinsed and drained

1 1/2 teaspoons ground coriander

3/4 teaspoon coarse salt

3/4 teaspoon ground pepper

1 1/2 cups all-purpose flour

5 tablespoons cold unsalted butter

1/2 cup grated Parmesan (1 ounce)

3 to 4 tablespoons of cold water

1 large egg white

Black Sesame Seeds

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