Nigella Beetroot and Chickpea Dip

Nigella Beetroot and Chickpea Dip is made with roasted beetroot, chickpeas, tahini, garlic, and lemon juice. This recipe creates a creamy, vibrant pink dip that’s ideal for spreading on toast, serving with vegetables, or accompanying drinks. It takes about 2 hours and 30 minutes to prepare and yields approximately 900ml.

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Nigella Beetroot and Chickpea Dip Ingredients

225–250g raw beetroot
1 × 700g jar chickpeas (or 300g dried chickpeas, soaked and cooked)
2–3 fat garlic cloves
2 tsp sea salt flakes (or 1 tsp fine salt)
2 tbsp (approx. 25g) tahini
Juice of 2–3 lemons
A few ice cubes, for blending

How To Make Nigella Beetroot and Chickpea Dip

Roast Beetroot: Preheat oven to 220ºC (200ºC Fan). Trim beetroot and wrap each in foil. Roast for 2–3 hours until tender. Let cool, then peel.
Blend Base: Add beetroot to food processor. Add chickpeas with their liquid (or 2 tbsp cooking liquid if using dried).
Add Flavor: Peel and add garlic, salt, tahini, and 60ml lemon juice. Blitz until mostly smooth.
Add Ice: Add 1–2 ice cubes and blitz again until silky and creamy.
Taste and Adjust: Add more lemon, salt, or garlic to taste. Blend again if needed. Scrape into a bowl and serve.

Recipe Tips

Use Raw Beetroot: Avoid pre-cooked beetroot; roasting enhances the earthy flavor.
Chickpea Texture: Jarred chickpeas yield a creamier texture than tinned.
Ice Cubes Matter: They help lighten and emulsify the dip.
Customize It: Add cumin, coriander, or a drizzle of olive oil for variation.
Serve Creatively: Spread on toast, serve with halloumi, or alongside dips like salsa verde.

What To Serve With Beetroot and Chickpea Dip

Serve this colorful dip with pita chips, sliced cucumber, carrots, or crusty black bread. It also pairs beautifully with halloumi, avocado, rocket salads, or part of a mezze platter.

How To Store Beetroot and Chickpea Dip

Refrigerate: Keep in an airtight container for up to 4 days. Stir before serving.
Freeze: Freeze in portions for up to 2 months. Defrost and stir well.

Beetroot and Chickpea Dip Nutrition Facts

Calories: 170 (per 100ml serving)
Total Fat: 7g
Saturated Fat: 1g
Carbohydrates: 20g
Sugar: 4g
Protein: 5g
Sodium: 430mg

FAQs

Can I use pre-cooked beetroot?

It’s not recommended—freshly roasted beetroot gives better flavor and texture.

Is this like hummus?

Yes, it’s a beetroot twist on classic hummus, using similar base ingredients.

Do I need a food processor?

Yes, for the smoothest texture. A high-speed blender may also work.

Can I make it spicier?

Add a pinch of cayenne or a spoon of harissa for heat.

What’s the best tahini to use?

Choose a smooth, runny tahini from Middle Eastern stores if possible.

Author: Clara Bennett Cooking Method:Roasting Cuisine:Middle Eastern-Inspired Courses:Appetizers

Difficulty:BeginnerPrep time: 30 minutesCook time:2 hours Rest time: minutesTotal time:2 hours 30 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:170 kcal Best Season:Available

Description

A vibrant, silky dip blending sweet roasted beetroot and creamy chickpeas, perfect for snacking or sharing with friends.

Instructions

Roast beetroot wrapped in foil at 220°C for 2–3 hours; cool and peel.
Add beetroot, chickpeas (with liquid), garlic, salt, tahini, and lemon juice to a processor.
Blend until combined, scrape down sides.
Add ice cubes; blitz until creamy and smooth.
Adjust seasoning to taste; serve chilled or at room temperature.

Notes

Use jarred chickpeas or cook your own for smoothest texture.
Ice cubes help lighten the texture without extra oil.
Store in the fridge or freeze in small portions.
Delicious with toast, crackers, or as part of a mezze platter.