Beetroot Dip with Sourdough Toast Recipe

Name: Beetroot Dip with Sourdough Toast
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 servings
Ingredients: 250g raw beetroot; 215g chickpeas, drained and rinsed well; 3 tbsp tahini paste; 1 small clove garlic, roughly chopped; 1 lemon, zested and juiced; 4 tsp extra virgin olive oil; 6 slices sourdough bread; 1 tsp sesame seeds, toasted, to serve; 14g parsley, to serve

Ingredients

250g raw beetroot
215g chickpeas, drained and rinsed well
3 tbsp tahini paste
1 small clove garlic, roughly chopped
1 lemon, zested and juiced
4 tsp extra virgin olive oil
6 slices sourdough bread
1 tsp sesame seeds, toasted, to serve
14g parsley, to serve

	PREP TIME 10m	COOK TIME 1h30m	TOTAL TIME 1h40m
YIELD 4 servings

Instructions

Preheat the oven to 200°C/fan 180°C/gas mark 6. Wrap the beetroot in foil. Place in a baking dish and roast for 1 hour 30 minutes, until tender. Allow to cool slightly.
Once the beetroot is cool enough to handle, roughly chop and put in a food processor along with the chickpeas, tahini, garlic, half the lemon juice and 3 tsp oil.
Season well, then pulse until you reach your desired consistency – it should be smooth but still lightly textured, with no big chunks.
Heat a griddle pan until smoking and rub the sourdough slices all over with the oil. Toast on each side until golden.
To serve, spoon the dip into a sharing bowl and sprinkle with the lemon zest, sesame seeds and parsley.
Drizzle over the remaining oil, then dip the toast in and enjoy!