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Recipe: Chickpea and Beetroot Dip

It's beetroot season and this recipe is a fun way to sneak in all the folate, manganese, potassium, iron, and vitamin C to your snack time!


1 medium beet

1 can chickpeas (drained)

1 lemon (zested)

1/2 lemon juice

Salt and black pepper to taste

2 Tbsp tahini

1/4 cup olive oil

2 Tbsp roasted walnut (for garnish)


  1. Preheat oven to 200’c, remove the stem and most of the root from beets, and wash them underwater until clean.

  2. Wrap beets in foil, drizzle a bit of olive oil, wrap, and roast for one hour or until beet is soft.

  3. Cool to room temperature when beet is cooked thru.

  4. Once your beet is cooled, peeled, cut it into small cube and place it in your food processor. Blend until small bits remain.

  5. Add remaining ingredients, except for olive oil and blend until smooth.

  6. Drizzle in olive oil as the hummus is mixing.

  7. Taste and adjust seasonings if needed.

  8. Serve as a dip or spread. Add walnut.

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