Beetroot and chickpea bites with tahini dip

Beetroot and chickpea bites with tahini dip recipe

3 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

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 (3oz) unsalted butter, melted

For the dip

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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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