Roasted beetroot dip

Recipes / Vegetarian

This roasted beetroot and chickpea dip has all the flavours of the Mediterranean.

Recipe «Roasted beetroot dip» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:05 minutes. To make this dish at home by prescription from the author Gomer would need: 1 bunch beetroot, washed, ends trimmed, 2 tsp ground cumin, 400g can chickpeas, drained, rinsed, 1/4 cup lemon juice, 1 garlic clove, crushed , 2 tbsp tahini, 4 wholemeal pita breads, 2 tbsp olive oil , 1 tbsp pistachio dukkah, 100g marinated feta, crumbled, Mint leaves, to serve.

Ingredients:

  • 1 bunch beetroot, washed, ends trimmed 
  • 2 tsp ground cumin 
  • 400g can chickpeas, drained, rinsed 
  • 1/4 cup lemon juice 
  • 1 garlic clove, crushed 
  • 2 tbsp tahini 
  • 4 wholemeal pita breads 
  • 2 tbsp olive oil 
  • 1 tbsp pistachio dukkah 
  • 100g marinated feta, crumbled 
  • Mint leaves, to serve 

Instructions

  1. 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.
  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.
  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.
  4. Spoon the beetroot dip into a serving bowl. Sprinkle with the feta and mint leaves. Serve with the pita chips.