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.
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.
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