Smoky Beetroot Dip
Prep time
Cook time
Total time
Serves: 4
  • 3 medium beetroots
  • 1 Tbls olive oil
  • 1 can chickpeas, drained
  • juice of 1 lemon
  • 2 cloves garlic, minced
  • ½ tsp sea salt flakes
  • 1 level Tbls smoked paprika
  • 2 Tbls chopped dill
  • 1 Tbls pumpkin seeds
  • small handful of sprouts to garnish
  • crumbled feta to serve ( optional)
  1. Preheat the oven to 200C
  2. Wash the beetroot, then cut into quarters and toss in the olive oil. Season with some salt and pepper and roast in the oven on a lined baking sheet for 40 minutes or until tender.
  3. When the beetroots are done, remove from the oven and set aside to cool
  4. Combine the chickpeas, lemon juice, garlic, sea salt and paprika in a food processor. Add the beets when they are cool enough.
  5. Process until smooth.
  6. Garnish with dill, sprouts, pumpkin seeds and feta and serve with carrot sticks or crackers.
Recipe by The Luminous Kitchen at