Beetroot and chickpea bites with tahini dip recipe
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
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
Each serving contains
- Energy
- 480kJ 115.0kcal
- Fat
- 6g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 2g
of the Reference intake
Carbohydrate 13.7gProtein 3.2gFibre 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 theparsley. Serve with the bites.
- See more Healthy snacks
