Food & Drink

Recipes - Niall McKenna’s Chickpea Tahini and Beetroot and Yoghurt dips

Niall McKenna shares his go-to summer dips

Niall McKenna's Chickpea Tahini Dip
Niall McKenna's Chickpea Tahini Dip

It’s hard to top serving crudités with a couple of drinks around the table with friends, especially in your back garden’s sunspot. Whether it’s something as simple as a post-work snack or a fancy appetiser for your barbecue, these two dips are summer necessities for me: beetroot and yoghurt, and chickpea and tahini dip. Both are delicious when served with carrots, celery, cucumber or toasted sourdough - who says party snacks can’t be healthy.

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Chickpea Tahini Dip


(Serves 6-8)

  • 500g chickpeas, cooked
  • 1 bay leaf
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 lemon, juiced
  • 1tbsp tahini
  • 1 clove garlic, peeled
  • 4tsp of extra-virgin olive oil
  • 1 pinch sweet paprika, to garnish
  • 1 pinch chopped herbs, to garnish

To begin, place the chickpeas in cold water and soak overnight. Once soaked, rinse under clean running water and place in a pot with four inches of water on top. Next, add one bay leaf, one sprig of thyme and one sprig of rosemary, simmering until soft.

Remove herbs and strain.

Next, place the chickpeas in a bowl with the lemon juice, tahini, olive oil and garlic, blending until smooth. If the mixture is too thick, add a tablespoon of cooking liquor to loosen.

To serve, place in a bowl and garnish with the sweet paprika and chopped herbs. If you want a bit extra, garnish with some seeds.

Niall McKenna's Beetroot and Yoghurt Dip
Niall McKenna's Beetroot and Yoghurt Dip

Beetroot and Yoghurt Dip


(Serves 6-8)

  • 700g beetroot, raw
  • 700g greek yoghurt
  • 3tbsp olive oil
  • 4tsp red wine vinegar
  • 1 clove garlic, grated
  • 2 limes, both zested and the juice of 1
  • 3tbsp walnuts, crushed
  • To start, place the beetroot in a large saucepan and cover with cold water. Bring to the boil and cook on a medium heat for 20 minutes until the beetroot is soft and cooked.
  • Next, strain and remove beetroot from the pot and leave to cool. Once cooled, peel off the skins and dice into a large bowl. Then, add in the yoghurt, olive oil, vinegar, garlic, lime zest, and lime juices, using a stick blender to blend to a smooth consistency.
  • To serve, sprinkle the crushed walnuts on top.