Dairy-Free Creamy Beetroot Dip
Elevate your appetizer game with this vibrant Dairy-Free Creamy Beetroot Dip, a delightful blend of natural sweetness and savory earthiness. Roasted beetroot forms the stunning bright magenta base for this recipe, which is paired with creamy chickpeas, nutty tahini, zesty lemon juice, and aromatic garlic. Seasoned with cumin, olive oil, and a sprinkle of salt and pepper, this smooth and flavor-packed dip is completely dairy-free, making it perfect for vegan and allergen-friendly spreads. Quick to prepare and made from wholesome ingredients, it’s the ultimate crowd-pleaser—ideal for serving alongside fresh veggies, warm pita bread, or crispy crackers. Plus, the fresh parsley garnish adds a burst of freshness and visual appeal to this healthy, gluten-free snack.
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Recipe Information
Ingredients
- 3 pieces fresh beetroot, medium-sized
- 1 cup canned chickpeas, drained and rinsed
- 3 tablespoons tahini
- 1 whole lemon, juiced
- 2 pieces garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the beetroots thoroughly and trim off the leaves, leaving a small amount of stem attached.
Wrap each beetroot individually in aluminum foil and place them on a baking sheet.
Roast the beetroots in the preheated oven for about 40-45 minutes, or until they are tender when pierced with a fork.
Remove the beetroots from the oven and let them cool until they are easy to handle.
Once cooled, peel the beetroots by rubbing the skin gently with your fingers; it should come off easily.
Chop the peeled beetroots into small chunks and place them in a food processor.
Add the chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, salt, and black pepper to the food processor.
Blend the mixture until smooth and creamy, scraping down the sides as needed.
Taste and adjust the seasoning if necessary.
Transfer the beetroot dip to a serving bowl and garnish with chopped fresh parsley.
Serve the dip with fresh vegetables, pita bread, or your choice of crackers.
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 30.4 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3650 mg | 281% | |
| Iron | 16079.9 mg | 89333% | |
| Potassium | 2006 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
