Beetroot – in my time, I’ve found that most people are either lovers or haters. I am a lover, my husband a hater, or so he thought (he also says he doesn’t like chickpeas????)
I have always enjoyed the sweet, pickled version – so much so any family member will tell you I have been known to take it straight from the jar and eat it. It might sound like a strange, pregnancy craving maybe? But it’s not. (and I’m not). I just really like the juicy, shirt-staining, freshness that pickled beetroot has. Or any beetroot – I like beetroot so much I’m rambling about pickled beetroot but this dip actually calls for roasted beetroot! Although if you want to take a shortcut it would probably work with strained, pickled beets (because the roasting process does take about an hour).
My best hint for you is to make it a day ahead, if you can, that way it’s pre-chilled for whatever your plans are for it. We’ve had it as a dip and even served it with spiced lamb meatballs and flatbread to replace the yoghurt element.
|3 medium/small beets|
|120g tinned chickpeas|
|1 garlic clove, minced|
|1/2 small lemon, juiced|
|2 tbsp. extra virgin olive oil|
|1 tbsp. tahini (or go for a small drizzle of sesame oil)|