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Roasted Beetroot Dip


Ingredients

  • 2 Tablespoons of Super Sprout Beetroot Powder
  • 2 teaspoons ground cumin
  • 400g can chickpeas, drained, rinsed
  • 1/4 cup (60ml) lemon juice
  • 1 garlic clove, crushed
  • 2 tablespoons tahini
  • 4 wholemeal pita breads
  • 2 tablespoons olive oil
  • 1 tablespoon pistachio dukkah
  • 100g marinated feta, crumbled (skip this for Vegan)
  • Mint leaves, to serve

Method

step 1

Place the cumin in a small non-stick frying pan over medium heat and cook, stirring, for 1 min or until aromatic. Transfer to a food processor with the beetroot powder, chickpeas, lemon juice, garlic and tahini. Process until smooth. Season with salt and pepper.

step 2

Place the pita breads on a baking tray. Brush with oil and sprinkle with the dukkah. Bake for 5 mins or until crisp. Set aside to cool. Coarsely break into pieces.

step 3

Spoon the beetroot dip into a serving bowl. Sprinkle with the feta (skip for Vegan) and mint leaves. Serve with the pita chips.