This delicious Beetroot and Chickpea Dip is a simple, creamy, and nutritious option for any occasion. Quick to make, it’s a versatile dip that can be enjoyed with crackers, veggies, or bread. With a beautiful pink hue and vibrant flavors, it’s a dish that’s both satisfying and healthy. Enjoy it as a snack or appetizer!
Ingredients Needed:
- 225 – 250 grams raw beetroot
- 1 x 700 grams jar of chickpeas (or 300g / 1⅔ cups dried chickpeas, soaked, cooked and cooled)
- 2 – 3 cloves of garlic
- 2 teaspoons Maldon sea salt flakes (or 1 teaspoon fine sea salt)
- 2 x 15ml tablespoons tahini
- 2 – 3 lemons
- a few ice cubes (for blending)
How To Make Beetroot And Chickpea Dip Recipe?
- Preheat the oven: Heat the oven to 220°C.
- Prepare and roast the beetroot: Cut the stems and tails off the beetroot, wrap each beetroot loosely in foil, seal the parcels tightly, and roast for about 2 hours (up to 3 hours). Check by piercing with a knife to ensure tenderness. Once cooked, unwrap the beetroot and leave to cool.
- Prepare the chickpeas: If using jarred chickpeas, drain and transfer them into the food processor. If using cooked chickpeas, add a couple of tablespoons of the cooking liquid, or more as needed.
- Process the dip: Peel and break apart the beetroot. Add the beetroot pieces, garlic (pressed to bruise and remove skins), salt, tahini, and 60ml lemon juice into the food processor. Process until well mixed. Scrape down the sides and add a couple of ice cubes. Blitz again until smooth and pink.
- Adjust the seasoning: Taste and add more lemon juice, garlic, or salt if needed. Blitz again and transfer to a serving bowl.
Recipe Tips:
- Roast the beetroot until tender: Ensure the beetroot is fully cooked by testing with a knife. If it’s not soft, roast it for a bit longer.
- Use cooking liquid for extra creaminess: If using dried chickpeas, add some of the cooking liquid to the food processor for a smoother, creamier texture.
- Taste and adjust the flavor: Add more lemon juice, garlic, or salt if needed to suit your taste. Always taste before serving.
- Add ice cubes for smoothness: Ice cubes help create a light, silky texture, so don’t skip them if you want a smoother dip.
- Make ahead for better flavor: The dip can be made in advance and refrigerated, as it enhances the flavor over time.
How To Store & Reheat Leftovers?
- Refrigerate: Allow the dip to cool to room temperature before storing it in an airtight container in the fridge. It will stay fresh for up to 3 days.
- Freeze: Freeze the dip in an airtight container for up to 1 month.
- Reheat: Reheat gently in a pan over low heat, stirring often. Add a little water or liquid if the dip thickens too much.
Nutrition Facts:
- Calories: 30 kcal
- Total Fat: 1.5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 125mg
- Potassium: 100mg
- Total Carbohydrate: 3g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 1g
Try More Nigella Lawson Recipes:
- Nigella Quick Pickled Beetroot Recipe
- Nigella Beetroot Brownies
- Nigella Lime And Ginger Cheesecake Recipe
Nigella Beetroot and Chickpea Dip
Description
This delicious Beetroot and Chickpea Dip is a simple, creamy, and nutritious option for any occasion. Quick to make, it’s a versatile dip that can be enjoyed with crackers, veggies, or bread. With a beautiful pink hue and vibrant flavors, it’s a dish that’s both satisfying and healthy. Enjoy it as a snack or appetizer!
Ingredients
Instructions
- Preheat the oven: Heat the oven to 220°C.
- Prepare and roast the beetroot: Cut the stems and tails off the beetroot, wrap each beetroot loosely in foil, seal the parcels tightly, and roast for about 2 hours (up to 3 hours). Check by piercing with a knife to ensure tenderness. Once cooked, unwrap the beetroot and leave to cool.
- Prepare the chickpeas: If using jarred chickpeas, drain and transfer them into the food processor. If using cooked chickpeas, add a couple of tablespoons of the cooking liquid, or more as needed.
- Process the dip: Peel and break apart the beetroot. Add the beetroot pieces, garlic (pressed to bruise and remove skins), salt, tahini, and 60ml lemon juice into the food processor. Process until well mixed. Scrape down the sides and add a couple of ice cubes. Blitz again until smooth and pink.
- Adjust the seasoning: Taste and add more lemon juice, garlic, or salt if needed. Blitz again and transfer to a serving bowl.
Notes
- Roast the beetroot until tender: Ensure the beetroot is fully cooked by testing with a knife. If it’s not soft, roast it for a bit longer.
- Use cooking liquid for extra creaminess: If using dried chickpeas, add some of the cooking liquid to the food processor for a smoother, creamier texture.
- Taste and adjust the flavor: Add more lemon juice, garlic, or salt if needed to suit your taste. Always taste before serving.
- Add ice cubes for smoothness: Ice cubes help create a light, silky texture, so don’t skip them if you want a smoother dip.
- Make ahead for better flavor: The dip can be made in advance and refrigerated, as it enhances the flavor over time.
Nigella Beetroot and Chickpea Dip