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Beetroot and chickpea bites with tahini dip recipe
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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
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
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Energy
480kj
115kcal
6%
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Fat
6g
8%
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Saturates
2g
12%
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Sugars
2g
2%
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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