Big colour! Big flavour! Big health benefits! This dip is dressed to impress and makes a real impact on the dinner table. Earthy roasted beets, sweet roasted garlic all brightened up with tahini and lemon juice. It's like hummus but better.
We've loaded this nutrient-rich dip with a spiced chickpea and almond crunch, which adds great texture and added protein, but you can skip this step and drizzle with olive oil and chopped parsley to make things easier.
Ingredients 15
500 g beetroot, peeled and cut into chunks
1 bulb garlic, whole
1⁄2 tsp salt
1⁄2 tsp pepper
50 ml olive oil
1 lemon, juiced
2 tbsp tahini
1⁄4 tsp bicarb soda
Chickpea And Almond Crunch
1 can chickpeas, drained
1 1⁄2 tbsp olive oil
1⁄4 cup slivered almonds
2 tbsp sesame seeds
2 tsp ground cumin
1⁄4 tsp cayenne pepper
3 sprigs parsley, leaves picked
extra virgin olive oil, for drizzling
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Method 8
Preheat the oven to 180 degrees.
Peel and cut the into large chunks.
In a baking tray, put the and the whole with skin left on. Drizzle with , add and and mix well with your hands. Cover tightly with aluminium foil and bake for 40 minutes or until beetroots can be pierced with a knife and the garlic is soft and sweet.
Remove from the oven and let the and cool.
Once cool put the into a blender, then squeeze the from their skins directly in. Pulse to a chunky consistency then squeeze the juice from the in. Add the , , and and continue blending until smooth. Add a little water to loosen the consistency if you need.
Chickpea And Almond Crunch
Turn the oven up to 200 degrees. Drain the can of , then tip into a clean tea towel and gently pat the chickpeas dry. The more you dry the chickpeas, the crunchier they will get.
Put in a flat baking tray and add the , , and and mix together to coat. Roast in the oven for 15 minutes then and add and to the pan, giving them a quick mix together. Return to the oven and roast for another 5 minutes until the seeds and nuts are golden. Allow to cool completely.
To Assemble
Spread the beetroot dip flat onto a plate or shallow bowl. Drizzle with extra virgin olive oil and then spoon the chickpea crunch into the centre of the dip. Sprinkle with and serve.
Farmers Pick's tips
Leftover beetroot dip is a dream to have in the fridge. You can spread it on toast and add halloumi or a boiled egg. Use it as a side to serve with grilled meats or spread on a veggie burger. Use it as a dip for vegetable sticks, crackers, falafels or meatballs.
Helpful tips
Can I roast beets in advance for this dip?
What can I use as a substitute for tahini if I don't have any?
How long can I store the beetroot dip in the fridge?
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Notes
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