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Roasted beetroot dip
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Mediterranean-inspired roasted beet and chickpea dip.
Ingredients:
  • 1 bunch beetroot, washed, ends trimmed
  • 5.00 gm ground cumin
  • 400g can chickpeas, drained, rinsed
  • 60ml lemon juice
  • 48.00 gm tahini
  • 4 wholemeal pita breads
  • 36.40 gm olive oil
  • 20.00 ml pistachio dukkah
  • 100g marinated feta, crumbled
  • Mint leaves, to serve
Instructions:
  • Preheat your oven to 180C. Individually wrap each beetroot in foil, place them on a baking tray, and bake for 1 hour or until tender. Allow them to cool completely, then peel and coarsely chop the beetroot.
  • Toast the cumin in a small non-stick pan over medium heat until fragrant, for about 1 minute. Combine the toasted cumin with beetroot, chickpeas, lemon juice, garlic, and tahini in a food processor. Blend until smooth. Season with salt and pepper to taste.
  • Lay the pita breads on a baking tray. Brush with oil and sprinkle with dukkah. Bake for 5 minutes until crisp. Let them cool, then break into pieces. Enjoy!
  • Transfer the vibrant beetroot dip to a stylish serving bowl. Top it with crumbled feta cheese and fresh mint leaves for a burst of flavor. Accompany it with crispy pita chips for a delightful presentation.

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