Beetroot and chickpea bites with tahini dip

Ingredients:

2 large beetroots, peeled and cut into 1·5cm (3/4in) cubes 1 tbsp olive oil 1 tsp caraway seeds, plus extra to garnish 2 garlic cloves, peeled 75g (3oz) fresh sourdough breadcrumbs 1 x 400g tin chickpeas, drained 1 tbsp Greek yogurt 1/2 lemon, juiced 2 tbsp chopped flat-leaf parsley 7 sheets filo pastry 75g (3oz) unsalted butter, melted

For the dip: 100g (3 1/2oz) Greek yogurt 2 tbsp tahini 1/2 lemon, juiced 1 tsp chopped flat-leaf parsley

Preheat the oven to gas 6, 200°C, fan 180°C. Put the beetroot in a small roasting tin and drizzle over the olive oil. Scatter over the caraway seeds and toss to combine. Roast for 20 minutes, turning halfway through.

In a food processor, combine the roasted beetroot, garlic, breadcrumbs, chickpeas, yogurt and half of the lemon juice; pulse to a rough paste. Season well, then stir through the parsley.

Cut each filo sheet lengthways into 3 pieces. Brush with melted butter, then dollop 2 tsp of the beetroot mixture at one short end of each strip. Roll up and arrange on a baking sheet lined with nonstick baking paper. Brush with more melted butter and sprinkle with the extra caraway seeds. Bake for 18-20 minutes.

Meanwhile, make the dip. Mix the yogurt, tahini and remaining lemon juice in a small bowl; scatter over the parsley. Serve with the bites.

#beetroot #chickpeas #bites #tahini #dip #canapes