Roasted Beetroot Dip


Roasted Beetroot Dip

  • Prep Time 15m
  • Cook Time 50m
  • Servings 4-6


  •  6 beetroots, peeled and halved
  •  2 cloves garlic
  •  1 1/2 Tbsp olive oil
  •  Juice of 1 lemon
  •  1/2 red chilli, seeded
  •  1 Tbsp water
  •  1 pinch salt
  •  1 pinch pepper
  •  2 Tbsp tahini
  •  Lemon zest, optional
  •  1 tsp chia seeds, optional


  • Preheat the oven to 180°C.
  • Place the beetroots and the garlic on a baking tray lined with foil and drizzle with the oil. Fold the foil over to cover the beetroots.
  • Roast for 50 to 60 minutes, until soft, adding more oil after 30 minutes if needed.
  • Let cool then blend with the rest of the ingredients in a food processor until smooth, adjusting the spices and liquid to achieve the desired taste and texture.
  • Sprinkle with the optional lemon zest and chia seeds and serve.

Recipe Adapted From The Little Blog of Vegan