Roasted Chickpeas Beetroot Dip

Prep time:
10 mins
Cook time:
25 mins
Total time:
35 mins
Servings:
8

Ingredients:

FOR ROASTING

1 can chickpeas (400 grams drained and rinsed)

2 medium beetroot (sliced)

4,5 cloves garlic

5 tablespoon olive oil

2 teaspoon freedom spice blend

salt & pepper to taste

FOR BLENDING

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

 

 

Roasted Chickpeas Beetroot Dip
This Roasted chickpeas and beetroot dip is one of my favorites dips of all. Since I started making this with freedom spice blend I was totally impressed with the subtle flavors which came through, and I started taking this dip every where for people to try and guess what I had so many requesting for this dip and for me as a recipe creator it comes as a bonus to add recipes on website when you already have so many people loving it. This dip will be your family favorite very soon as it takes hardly any time to make and its a recipe that you would want to make again and again to impress your guests as its nothing like you get in super markets, You know why ? All the magic comes from this freedom spice blend !! Do share your feedback with me if you make this. Share your images on my Instagram platform or Facebook . Enjoy making !

Method:

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

Transfer it in your bowl and enjoy it with your favorite bread

 

Notes:

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  and keep it in the fridge to cool down before adding it into the mixture ) Make sure its iced cold before adding as it helps dip to be creamy . If you don’t want dip to be creamy and runny just add handful ice cubes instead.

If you are vegan add maple syrup instead  honey

You can turn this into a main meal dish by adding spaghetti  or your macaroni pasta into the creamy sauce served with some parmesan cheese on top

You can use this dip inside slider burgers, use as a spread in a wrap or a sandwich

Average Rating: 5.0 out of 5 (1 votes)
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Shirley Day
Mons Flavors

The BEST dip/ hummus yet

After tasting Mons hummus at the recent Rotorua Home Show I whipped some up myself with the Freedom Spice blend.
This creamy unctous dip is going to be my ‘go to’ when I want to jazz up salads and meals, or want to impress others. Delicious and yummy – what more can I say.

2 years ago
Mons Flavors
Mons Flavors

Thank you for trying this recipe Shirley, so pleased you loved it. I know its very addictive and best part is full of flavors and with very less effort in kitchen right. Try carrot one too you will love that dip as well

2 years ago

Review Roasted Chickpeas Beetroot Dip.

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