Beetroot, Chickpea and Parsley Straws with Tahini Dip

Servings: Makes: 14

Nutritional Information:

Per serving (84g)

Calories 175, Fat 6.4g, Saturates 1g, Sugars 3g, Salt 0.5g




Place all the ingredients, expect the filo pastry, butter and sesame seeds, into a food processor and pulse to combine. Continue to blend until fairly smooth. Taste to check the seasoning and adjust if necessary.


Preheat oven to 180°C/350°F/Gas 4 and line a baking sheet with parchment paper. Unfold the filo sheets and lay them on a clean worktop.


Cut the pastry in half lengthwise so that you have two sets of seven, long strips. Brush a strip with melted butter and spoon a little of the filling onto one short end. Roll the pastry up to encase the filling. Don’t make the rolls too tight or they will split open when cooking.


Brush the top of the pastry roll with melted butter and sprinkle with the sesame seeds. Transfer to the prepared baking sheet and repeat with the rest of the ingredients.


Bake in the oven for 20 minutes or until crispy and golden. Leave to cool for a few minutes before serving.


To make the dip, mix together all of the ingredients until smooth. Chill until ready to serve.


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