Description
A vibrant and colorful dip featuring roasted beets, creamy tahini, and chickpeas, perfect for gatherings or as a nutritious snack.
Ingredients
Scale
- 2 medium beets (about 250g)
- 1 cup canned chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Wrap each beet in aluminum foil and place them on a baking sheet.
- Roast for about 45 minutes, or until the beets are tender.
- Let the roasted beets cool slightly before peeling off their skins.
- In a food processor, combine the peeled beets, chickpeas, tahini, garlic, lemon juice, olive oil, ground cumin, salt, and pepper.
- Blend until smooth; add water as needed for desired creaminess.
- Taste and adjust seasoning.
- Serve in a bowl, drizzled with extra olive oil and garnished as desired.
Notes
Choose fresh beets for the best flavor and texture. Don’t rush the roasting process to ensure tenderness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg