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.
Serves44
Cook time1 hr1 hour
Prep time15 mins15 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
Per Serve: Energy: 3520kJ/842 Cals, Protein: 31g, Fat: 29g, Sat fat: 7g, Carb: 99g, Dietary Fibre: 27g.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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.
