• 250g raw beetroot
  • 215g chickpeas, drained and rinsed well
  • 3 tbsp tahini paste
  • 1 small clove garlic, roughly chopped
  • 1 lemon, zested and juiced
  • 4 tsp extra virgin olive oil
  • 6 slices sourdough bread
  • 1 tsp sesame seeds, toasted, to serve
  • 14g parsley, to serve


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Wrap the beetroot in foil. Place in a baking dish and roast for 1 hour 30 minutes, until tender. Allow to cool slightly.

  2. 2

    Once the beetroot is cool enough to handle, roughly chop and put in a food processor along with the chickpeas, tahini, garlic, half the lemon juice and 3 tsp oil. Season well, then pulse until you reach your desired consistency – it should be smooth but still lightly textured, with no big chunks.

  3. 3

    Heat a griddle pan until smoking and rub the sourdough slices all over with the oil. Toast on each side until golden.

  4. 4

    To serve, spoon the dip into a sharing bowl and sprinkle with the lemon zest, sesame seeds and parsley. Drizzle over the remaining oil, then dip the toast in and enjoy!

Nutritional Details

Each serving provides
  • Energy 1641kj 392kcal 20%
  • Fat 15.6g 22%
  • Saturates 2.4g 12%
  • Sugars 5.4g 6%
  • Salt 0.72g 12%

% of the Reference Intakes

Typical values per 100g: Energy 988kj/236kcal

Each serving provides

46.3g carbohydrate 6.8g fibre 13.3g protein

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