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  • 1 can (400g) no-added-salt chickpeas, rinsed and drained
  • 1 medium beetroot, leaves and roots removed
  • 1/2 teaspoon cumin
  • 1 lemon, juiced
  • 1 tablespoon tahini
  • 2 cloves garlic
  • 1/4 teaspoon salt
  • 1/2 tablespoon olive oil
  • 2 tablespoons low-salt vegetable stock
  • 1/2 teaspoon sweet paprika
  • 3 medium carrots, peeled and sliced into batons
  • 3 medium celery stalks, sliced into batons
  • 3 small wholemeal pita bread, torn roughly into pieces
  1. In a microwave safe bowl with lid, steam beetroot on HIGH for 10-12 minutes. Carefully slip cooked beetroot out of it’s skin.
  2. Add beetroot and remaining ingredients to food processor and blend until smooth.
  3. For a smoother and runnier consistency add 1 tablespoon of vegetable stock between blitzing.
  4. Serve with pita bread and vegetable sticks (e.g.carrot, broccoli and celery).


  • Use other vegetables for dipping, including sliced capsicum or cucumber, or snow peas
  • May be made without the beetroot, or made with bottled/canned whole beetroot, rinsed and drained. If using prepared beetroot from the can, begin at Step 2.

Storage Suggestions

Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Can opener
  • Microwave safe bowl
  • Blender

Nutrition Information

233g Quantity per serving Quantity per 100g
Energy 1042kJ 448kJ
Protein 10.2g 4.4g
Fat, total 8.2g 3.5g
— Saturated 1.1g 0.5g
Carbohydrate 26.7g 11.5g
— Sugars 4.8g 1.9g
Fibre 9.4g 4.1g
Sodium 341mg 147mg