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


Ingredients

Method

1

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.

2

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.

3

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.

4

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.

5

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

6

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

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