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Beetroot Dip with Sourdough Toast Recipe

Beetroot Dip with Sourdough Toast
Source: sainsburys

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!

Side Dishes

A recipe from sainsburys

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