This delicious dip is ready in 10 minutes - pack along with vegetable sticks or pitta bread for a portable picnic snack
Nutrition and extra info
- Gluten-free
- Vegetarian
Nutrition: per serving
- kcal285
- fat19g
- saturates5g
- carbs16g
- sugars6g
- fibre5g
- protein10g
- salt0.6g
Ingredients
- 400g can chickpeas, drained
- 200g pack cooked beetroot (not in vinegar), drained
Beetroot
beat-rootA favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 2 tbsp tahini
Tahini
ta-hee-neeAlso known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
- zest 1 lemon, plus juice ½
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 small garlic clove, roughly chopped
- 4 tbsp Greek yogurt
- 3 tbsp extra virgin olive or rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 tbsp pine nuts, toasted (optional)
- vegetable sticks, to serve
Method
Tip the chickpeas, beetroot, tahini, lemon zest and juice, garlic, yogurt and 21/2 tbsp oil into a food processor. Season well, and blend, scraping down the sides after 30 secs or so, then blend again until smooth. Transfer to a pot or jar with a lid, drizzle with the remaining oil and scatter over the pine nuts. Serve with crunchy vegetable sticks.
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