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Roasted Beetroot Dip with Feta

A really easy dip recipe, full of flavour. Serve as an appertiser, mezze or a sandwich topping.
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Appetiser, Lunch Starter
Servings: 6 portions

Ingredients

  • 350 g small beetroot washed and trimmed
  • 1 fat clove garlic unpeeled
  • ½ tin cooked chickpeas 120g
  • 2 Tbls tahini
  • 50 ml extra virgin olive oil
  • ½ juice of lemon
  • 1 ½ tsp ground cumin

Toppings

  • Feta, natural yogurt, diced cucumber & fresh dill

Instructions

  • Oven 190°C fan. Place the beetroot on a baking tray, drizzle with olive oil, add a splash of water, the garlic clove and season with salt and pepper. Cover with foil and bake for 45-60 minutes or until soft. (if you only have small cloves of garlic, use 2-3 and add after 20 minutes of cooking).
  • When the beetroot are cool enough to handle, remove the skin (it should come away quite easily). Place in a blender. Peel away the skin from the garlic clove and add to the blender with the chickpeas, tahini, lemon juice and cumin, blitz. Scrape down the sides and blitz again, adding the olive oil in a thin steady stream. If it’s too thick add a few tablespoon of cold water.
  • Add the toppings. Serve with flatbreads or breadsticks.