This roasted beetroot and chickpea dip has all the flavours of the Mediterranean.
- Preheat oven to 180C. 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.
- 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.
- 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.
- Spoon the beetroot dip into a serving bowl. Sprinkle with the feta and mint leaves. Serve with the pita chips.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set