This homemade roasted beetroot dip recipe is the ultimate starter or snack. Take your next charcuterie board to a new level and try out this delicious recipe.
- Serves4
- Cook time1 hour
- Prep time15 minutes
Ingredients
- 1 bunch beetroot, washed, ends trimmed
- 2 tsp ground cumin
- 400g can chickpeas, drained, rinsed
- 1/4 cup (60ml) lemon juice
- 1 garlic clove, crushed
- 2 tbs tahini
- 4 wholemeal pita breads
- 2 tbs olive oil
- 1 tbs pistachio dukkah
- 100g marinated fetta, crumbled
- Mint leaves, to serve
Nutritional information
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Wrap each beetroot in foil. Place on a baking tray. Bake for 1 hour or until tender. Set aside to cool completely. Peel the beetroot and coarsely chop.Step 2
Place the cumin in a small non-stick frying pan over medium heat and cook, stirring, for 1 min or until aromatic. Transfer to a food processor with the beetroot, chickpeas, lemon juice, garlic and tahini. Process until smooth. Season with salt and pepper.Step 3
Place the pita breads on a baking tray. Brush with oil and sprinkle with the dukkah. Bake for 5 mins or until crisp. Set aside to cool. Coarsely break into pieces.Step 4
Spoon the beetroot dip into a serving bowl. Sprinkle with the fetta and mint leaves. Serve with the pita chips.
Roasted beetroot dip
- Serves4
- Cook time1 hour
- Prep time15 minutes
Ingredients
- 1 bunch beetroot, washed, ends trimmed
- 2 tsp ground cumin
- 400g can chickpeas, drained, rinsed
- 1/4 cup (60ml) lemon juice
- 1 garlic clove, crushed
- 2 tbs tahini
- 4 wholemeal pita breads
- 2 tbs olive oil
- 1 tbs pistachio dukkah
- 100g marinated fetta, crumbled
- Mint leaves, to serve
Description
This homemade roasted beetroot dip recipe is the ultimate starter or snack. Take your next charcuterie board to a new level and try out this delicious recipe.
Method
Step 1
Preheat oven to 180°C. Wrap each beetroot in foil. Place on a baking tray. Bake for 1 hour or until tender. Set aside to cool completely. Peel the beetroot and coarsely chop.Step 2
Place the cumin in a small non-stick frying pan over medium heat and cook, stirring, for 1 min or until aromatic. Transfer to a food processor with the beetroot, chickpeas, lemon juice, garlic and tahini. Process until smooth. Season with salt and pepper.Step 3
Place the pita breads on a baking tray. Brush with oil and sprinkle with the dukkah. Bake for 5 mins or until crisp. Set aside to cool. Coarsely break into pieces.Step 4
Spoon the beetroot dip into a serving bowl. Sprinkle with the fetta and mint leaves. Serve with the pita chips.