Go Back
Vibrant Roasted Beetroot Dip: Easy Vegan Recipe

Vibrant Roasted Beetroot Dip (Vegan)

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6

Ingredients
  

  • 2 whole Beetroot medium, roasted and peeled
  • 15 oz Chickpeas canned, rinsed and drained
  • 0.25 cup Tahini stirred well
  • 2 tbsp Lemon juice freshly squeezed
  • 3 tbsp Olive oil extra virgin
  • 2 cloves Garlic peeled
  • 0.5 tsp Salt sea salt preferred
  • 0.5 tsp Cumin ground
  • 2 tbsp Almonds toasted and chopped, for garnish
  • 1 tsp Black sesame seeds for garnish
  • 1 tsp White sesame seeds for garnish
  • 1 tbsp Mint leaves fresh, for garnish

Instructions
 

  • Preheat oven to 400F (200C). Wrap the whole beetroots in foil and roast for 45 to 60 minutes until fork-tender.
  • Let the beets cool completely, then peel the skins off and chop the beets into small chunks.
  • In a food processor, combine the chopped beets, chickpeas, tahini, lemon juice, garlic, salt, and cumin.
  • Blend the mixture continuously while slowly pouring in the olive oil until the dip is completely smooth and creamy.
  • Transfer the dip to a wide serving bowl and garnish with toasted almonds, black and white sesame seeds, and fresh mint leaves before serving.