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Beetroot and chickpea bites with tahini dip recipe

8 ratings

Sweet, earthy beetroot combines with nutty chickpeas in these delicious savoury bites. Paired with a creamy tahini dip, this easy recipe makes the perfect healthy snack to share with friends and family. See method

Serves 6
10 mins to prepare and 40 mins to cook
115 calories / serving
Healthy
Vegetarian

Ingredients

2 large beetroots, peeled and cut into 1·5cm (3/4in) cubes
1 tbsp olive oil
1 tsp caraway seeds, plus extra to garnish
2 garlic cloves, peeled
75g (3oz) fresh sourdough breadcrumbs
400g tin chickpeas, drained
1 tbsp Greek yogurt
½ lemon, juiced
2 tbsp chopped flat-leaf parsley
7 sheets filo pastry
75g unsalted butter, melted

For the dip

100g Greek yogurt
2 tbsp tahini
½ lemon, juiced
1 tsp chopped flat-leaf parsley

If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

Energy
480kj
115kcal 6%
Fat
6g 8%
Saturates
2g 12%
Sugars
2g 2%
Salt
0.3g 5%

of the reference intake
Carbohydrate 13.7g Protein 3.2g Fibre 1.2g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the beetroot in a small roasting tin and drizzle over the olive oil. Scatter over the caraway seeds and toss to combine. Roast for 20 minutes, turning halfway through.
In a food processor, combine the roasted beetroot, garlic, breadcrumbs, chickpeas, yogurt and half of the lemon juice; pulse to a rough paste. Season well, then stir through the parsley.
Cut each filo sheet lengthways into 3 pieces. Brush with melted butter, then dollop 2 tsp of the beetroot mixture at one short end of each strip. Roll up and arrange on a baking sheet lined with nonstick baking paper. Brush with more melted butter and sprinkle with the extra caraway seeds. Bake for 18-20 minutes.
Meanwhile, make the dip. Mix the yogurt, tahini and remaining lemon juice in a small bowl; scatter over the parsley. Serve with the bites.

See more Healthy snacks