A creamy and vibrant dip, great with pitta chips or carrot sticks
(5 votes)
Cook: 10 Mins
Serves: 10
Price: 20p per serving
Nutritional Information
Each 63g serving contains
Energy
301kj
72kcal
301kj
72kcal
4%
Fat
2.8g
2.8g
Low
4%
4%
Saturates
0.3g
0.3g
Low
2%
2%
Sugars
2.7g
2.7g
Low
3%
3%
Salt
0.07g
0.07g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
477kj/114kcal
Typical energy values per 100g:
477kj/114kcal
Ingredients
1tbsp coriander seeds
400g tin chickpeas, drained and rinsed
300g Grower's Selection British Cooked Beetroot, chopped
1 clove garlic, crushed
2tbsp tahini
Juice of ½ lemon
10g parsley, roughly chopped
Method
1
In a small frying pan, toast the coriander seeds over a medium heat until fragrant and starting to pop. Take off the heat and leave to cool.
2
Put the chickpeas into a food processor and pulse until chopped.
3
Add the beetroot, garlic and tahini to the food processor and blitz until smooth.
4
Stir in the lemon juice and parsley. Season with ground black pepper.
5
Spoon into a serving bowl and sprinkle over the toasted coriander seeds.