Pasta with Creamy Chickpea Beetroot Sauce

Prep time:
10 mins
Cook time:
25 mins
Total time:
35 mins



1 can chickpeas (400 grams drained and rinsed)

2 medium beetroot (sliced)

4,5 cloves garlic

3 tablespoon olive oil

2 teaspoon freedom spice blend

salt and pepper to taste


3 tablespoon lemon juice

1 1/2 tablespoon tahini

1/3 cup almonds (without skin)

2 teaspoon honey

1 teaspoon freedom Spice blend

1/3cup olive oil or more


1 pack rice sticks  ( follow the instructions on the packet )

2 table spoon olive oil

1/3 cup any plant based milk or use pasta stock

2 garlic cloves ( finely diced )

2 teaspoon lemon juice

salt and pepper to taste

Nuts for garnish

creamy chickpea beetroot pasta

These creamy noodles made with Roasted chickpeas and beetroot dip is one of my favorite way to get more vegetables into my diet and at the same time isn’t it bonus creating multiple dishes out of one big batch. when I started taking this dip every where for people to try, I had so many of them requesting for this dip recipe and for me as a recipe creator it comes as a bonus to add recipes on website which are healthy budget friendly and at the same time loved and appreciated by so many people. This pasta which is bright and beautiful to look at will also impress your family and friends just like the dip! No need to go to a fancy restaurant to get such fancy looking meal when you can cook at home with minimal effort and feed the crowd. Do share your feedback with me if you make this. If you have any questions ask in the comment section below. Share your images on my Instagram platform or Facebook . Enjoy making !


Preheat oven to 280 degree C.

Wash, peel beetroots and cut them into small 1/2 inch slices and lay on a lined baking tray.

Drain chickpeas, rinse them with cold water and pat them dry with paper napkin and lay them on the same lined baking tray with beetroot. If you want this dip to be creamy don’t throw the water away. Keep it aside in a bowl.

Drizzle olive oil, sprinkle freedom spice blend, salt & pepper over beetroot & chickpeas, rub the blend with the help of hands until combined.

Roast for 20 – 25 minutes at 200 degree  or until beetroots are tender enough. if you want both to be cooked at the same time make sure cut beetroots in thin slices, it makes the process faster.

Once done, add roasted beetroot, chickpeas, olive oil, freedom spice blend, tahini, lemon juice, honey, almonds to a food processor and blend until smooth consistency.

Adjust lemon, honey, tahini, salt , olive oil to your own liking .

Once dip is made, leave 3 tablespoon in the blender and rest transfer in air tight container, then add 1/3 cup milk or stock in the blender and blend until the dip becomes  creamy  in consistency.

In a pan add 2 table spoon olive oil, add garlic cloves, sauté until light brown in color, then add beet sauce, season with salt & pepper and lemon juice,  add pasta stock or cream depends what you prefer.

Toss to combine and serve it with additional avocado oil, nuts and grated parmesan cheese on top.


You can store this in airtight container for 4,5 days

If you want this a creamy kind of dip, add left over water from chickpeas ( I boil it for 1minute before adding it into the mixture ) Make sure its Luke warm before adding .

If you are vegan add maple syrup instead  honey in the dip

You can use penny pasta, spaghetti but I like to make it with rice noodles .

I bought rice stick noodles from Pak’Sav  from Asian counter

I like to drizzle lemon pepper infused cold pressed avocado oil from Grove ( which I always buy from Hamilton or Cambridge Farmers market owned by sunset orchards I love to support local growers and its the best  infused avocado oil I have tried so far  )

When you make this with rice noodles it might be bit sticky if you don’t like sticky noodles you can use any other noodles.


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