Beetroot with its deep burgundy colour looks so Christmassy, doesn’t it? That’s my excuse for cooking with beetroot yet again! It’s a great ingredient to include in your Christmas menu (it will certainly be in mine). Today on the blog a simple Beetroot Chickpea Party Dip, very easy to make (all dips really are) and so vibrant looking, perfect to serve at a Christmas party!
I prepared the beetroot myself (i.e. boiled and peeled it) but if you are pressed for time you can buy beetroot that’s already been cooked. Bare in mind, however, that the shop bought ready to eat beetroot tends to be overcooked (no idea why!) and as a result the dip may not have the depth and richness of flavour you would get when cooking your own – you might have to use more seasoning to compensate for that.
Chickpeas are a tried and tested dip ingredient, great with so many flavour combinations, including beetroot. Make this Beetroot Chickpea Party Dip as sharp and spicy as you like – my version is quite mild. I used lemon juice but you could combine it with a bit of vinegar for extra sharpness and perhaps add a few more drops of the Worcestershire sauce. Serve with crackers, pretzels or any other party food favourites. Oh, and did I mention this dip is low fat? Because it is. And there is no added sugar either:)
See other Beetroot recipes <HERE>
7 minPrep Time
30 minCook Time
37 minTotal Time
- 2 medium beets, cooked whole, unpeeled
- 1 tin chickpeas (rinsed)
- 1 small garlic clove, chopped
- 2 tablespoons vegetable oil (I used cold pressed rapeseed oil)
- 3 tablespoons coriander, finely chopped
- 4-5 tablespoons lemon juice
- 2 tablespoons yogurt
- 1 and 1/2 teaspoons Worcestershire sauce
- Salt and pepper to taste
- Cook the beetroot until tender but not too soft (about 30 minutes, depending on the size of your beetroot). Allow to cool, peel and chop.
- Combine all the ingredients and process until the mixture is smooth. Keep refrigerated for up to 3 days.