• 400 grams canned chickpeas, drained and washed
  • 200 grams cooked, unseasoned beetroot
  • Juice of 1/2 lemon
  • 1 garlic clove, crushed
  • Half a red chilli (optional)
  • 2 tablespoons tahini
  • Handful of roasted walnuts
  • 100 milliliters extra virgin olive oil
  • Salt and pepper to taste
  • Finely chopped flat-leaf parsley and walnut halves to garnish
  • Pita bread to serve


  1. We should do this by hand rather than blend, if possible. You basically just have to combine all of the ingredients and work them into a dip! It's really that simple
  2. Then prettify the dip with the parsley and walnut halves + serve with toasted pita