Beetroot Mousse with Roasted Chickpeas

Beetroot mouse cylinders topped with roasted chickpeas. Sitting a white plate.
Beetroot Mousse with Roasted Chickpeas

This creamy beetroot mousse with roasted chickpeas is a great way to start a party. If you prefer to have some canapes that are not fried and offer a fresher taste then these are perfect. The goats cheese and sour cream brings a nice tangy flavor to the mousse and the chickpeas bring a really nice salty crunch.

Creamy Beetroot Mousse with Crunchy Chickpeas

Author: Fiona Halligan
Creamy and Tangy Beetroot Mousse
5 from 1 vote
Prep Time 30 mins
Setting Time 5 hrs
Total Time 5 hrs 30 mins
Course appetiser, canapes, starter
Cuisine French
Servings 8 servings
Calories 175 kcal


  • 200 grams Beetroot boiled
  • 2 leaves Gelatine
  • 8 pieces Rye Bread or Cracker
  • 125 grams Cream Cheese room temperature
  • 70 grams Goat Cheese
  • 50 grams Sour Cream
  • 3 tablespoons Orange Juice freshly squeezed
  • 2 tablespoons Lemon Juice freshly squeezed
  • 1 tablespoon Orange Zest grated
  • 150 ml Double Cream
  • 15 grams Chickpeas dried


  • Boil the beetroot for about 30 minutes until tender. Once cooked, place in a blender and puree.
  • Dry the chickpeas as much as possible and roast them with one tablespoon of oil and a pinch of salt in the oven at 180 degrees Celsius for 30 minutes.
  • Place the gelatin in a bowl with a small amount of cold water until soft. Leave aside
  • Cut circles out of the rye breads or crackers with your cylinder molds and leave them in it. Place the cylinders on a tray.
  • Combine the cream cheese and goats cheese together in a bowl until smooth. Add the sour cream and combine.
  • Now add the lemon juice, orange juice and orange zest to the cream mixture and mix well until smooth.
  • Put the gelatin and 3 tablespoons of water in a small pot on a low heat and stir until dissolved. It should only take a few minutes.
  • Add the gelatin to the pureed beetroot and mix. Once combined, add the beetroot to the cheese mixture and mix well. Taste and season with black pepper and salt.
  • Whisk the double cream until soft peaks begin to form and add it to the mixture. One more final mix so you have a lovely pink smooth creamy mixture. Spoon or pipe it into the cylinder molds and place them in the fridge for 5 hours or until set firmly. If they are still not set pop them into the freezer for 30 minutes. Enjoy!


Calories: 175kcalCarbohydrates: 6gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 50mgSodium: 121mgPotassium: 144mgFiber: 1gSugar: 3gVitamin A: 636IUVitamin C: 7mgCalcium: 51mgIron: 1mg
Keyword beetroot, chickpeas, creamy mousse
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