Simple Beetroot & Chickpea Dip Recipe
13th February 2026
Looking for a healthy beetroot dip that’s quick, nutritious and child friendly? This easy Beetroot & Chickpea Dip is smooth, naturally vibrant and packed with fibre and plant based protein. Perfect for nursery snacks, toddler friendly platters or healthy lunchbox ideas, this colourful dip is simple to make and full of flavour.
Made with chickpeas, cooked beetroot, olive oil and a squeeze of lemon, it blends into a creamy dip that pairs beautifully with crunchy vegetables, breadsticks or rice cakes.
Ingredients
1 x 400 g tin chickpeas, drained and rinsed
2 medium cooked beetroot (about 200 g), peeled
A squeeze of fresh lemon juice
2 to 3 tablespoons good quality olive oil
½ teaspoon ground cumin
2 to 4 tablespoons cold water, to adjust texture
Optional toppings:
Beetroot powder, for colour
Grated feta (contains milk)
Method
Drain and rinse the chickpeas thoroughly.
Roughly chop the cooked beetroot.
Place the chickpeas, beetroot, lemon juice, olive oil and cumin into a blender or food processor.
Blend until smooth, adding cold water gradually until you reach your preferred consistency.
Taste and adjust with extra lemon juice or cumin if required.
Spoon into a serving bowl and finish with a light dusting of beetroot powder or grated feta if desired.
Allergen Information
Contains: none of the 14 major allergens
Optional ingredient: milk (if using feta)
Always check ingredient labels and adapt to suit dietary requirements.
Storage
Store in an airtight container in the fridge for up to 3 days.
Not suitable for freezing.
Tips & Variations
For extra creaminess, add a spoonful of natural yoghurt or tahini.
For a dairy free and vegan beetroot dip, omit the feta topping.
Serve as part of a healthy nursery snack with breadsticks, rice cakes, carrot batons, pepper batons, cucumber batons or sliced corn on the cob.
Adjust the consistency depending on age group, making it slightly thinner for younger children.
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