Tuesday, 14 July 2015

Homemade Beetroot and Chickpea Dip

I have been meaning to make beetroot dip for ages. Whenever we get beetroot in our organic fruit and veggie box it is always my first thought. But then I look up recipes and get turned off. I always seem to be missing the dairy ingredient. I'm not sure if I would like the flavour with yoghurt or feta for some reason anyway.

I love dips. Really love them. I'm a grazer by habit and love snacking every 2 to 3 hours. I haven't been buying dips lately, however, because I'm conscious of the packaging. Since Plastic Free July is occurring I am even more averse to buying them. So this week when we had 3 beetroots delivered in our box I decided the time had come to create a beetroot dip.

I decided I couldn't go too wrong with yummy fresh beets and chickpeas. Since chickpeas are a staple for us it makes it a convenient recipe too, which is always a winner. I am pleased with the results and thought you might like to try it too. The beetroot is the star flavour of the dip, with the chick peas providing a lovely texture.

Lizzing Lightly's Beetroot and Chickpea Dip Recipe

Time to prepare: 1hr 15 mins (1hr for roasting beetroot and garlic; 15 mins to prepare)


2 to 3 Beetroots
1 can chick peas (400g) drained and rinsed
1 to 2 cloves garlic
2 tbsp olive oil
1 tbsp lemon juice
1/2 tbsp mustard seeds


1. Roast beetroots in moderate oven for 1 hour or until soft.
2. Roast garlic for 1/2 hour (add to pan with beetroots).
3. Take out beetroot and garlic and leave to cool.
4. Peel and cut off beetroot skin. Cut into wedges and then in half again.
5. Squeeze roasted garlic out of its skin.
6. Add olive oil, beetroot, garlic, lemon juice, chick peas and mustard seeds to food processor or blender. Mix until smooth.

Enjoy with crackers, bread or crunchy vegetables sticks.

Have you got any recipes at the back of your mind that just never seem to happen?

I'm joining Essentially Jess today for #IBOT

No comments:

Post a Comment