Beetroot Dip

Serves 6

Author: Victoria Bell


800g beetroot, trimmed and washed

425g (1 ½ cups) canned chickpeas, drained and rinsed

2 tablespoons of tahini paste

3 cloves of garlic

4 teaspoons of lemon juice

2 teaspoons of olive oil

¾ teaspoon of cumin powder

Cooking instructions

  1. Boil beetroot, remove skin and chop roughly
  2. Put beetroot, chickpeas, tahini, garlic, lemon juice and cumin in a food processor.
  3. Drizzle in oil until blended smooth.
  4. Serve with toasted wholemeal pita bread*, lavash bread* or vegetable sticks.


Nutrition Information per serve (100g)

Energy - 430 kj

Protein - 4.0g

Total fat - 6.0g

Saturated Fat - .8g

Carbohydrate - 9.7g

Sodium - 109mg


*contains or may contain gluten

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