Roast Beetroot and Garlic Dip
Elevate your appetizer game with this vibrant Roast Beetroot and Garlic Dip, a wholesome blend of earthy roasted beets, creamy tahini, and zesty lemon juice. This recipe combines the natural sweetness of oven-roasted beetroot with the aromatic depth of tender roasted garlic, enhanced by a touch of ground cumin for a subtle, warm spice. The optional addition of Greek yogurt creates an irresistibly silky texture, making this dip perfect for pairing with fresh veggies, crispy crackers, or warm pita bread. With its stunning ruby-red hue and nutrient-rich ingredients, this easy-to-make dip not only impresses with its flavor but also stands out as a nutrient-packed, visually striking addition to your next gathering or snack platter. Ready in just over an hour, this healthy and flavorful dip is sure to become a go-to favorite for parties, picnics, or everyday snacking.
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Recipe Information
Ingredients
- 3 medium-sized fresh beetroot
- 4 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons Greek yogurt (optional)
Instructions
Preheat your oven to 200°C (400°F).
Wash the beetroot thoroughly and pat them dry. Trim off the leaves and roots, but leave the skin on.
Wrap each beetroot individually in aluminum foil and place them on a baking tray.
Place the garlic cloves (in their skins) on the same baking tray and drizzle with a small amount of olive oil to prevent burning.
Roast the beetroot and garlic in the oven for 40-50 minutes. The beetroot should be tender when pierced with a knife, and the garlic should be soft and fragrant.
Remove the garlic after about 20 minutes to prevent overcooking, and allow it to cool. Leave the beetroot in the oven until fully roasted.
Once the beetroot are cool enough to handle, unwrap them from the foil and use your hands or a paper towel to gently rub off the skins.
Squeeze the roasted garlic out of their skins and set aside.
Cut the peeled beetroot into chunks and add them to a food processor along with the roasted garlic.
Add the olive oil, tahini, lemon juice, ground cumin, salt, and black pepper to the food processor.
Blend until smooth and creamy. If the mixture is too thick, you can add a small amount of water, one tablespoon at a time, to reach your desired consistency.
Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed.
If using, add Greek yogurt for an extra creamy texture and blend again to incorporate.
Transfer the dip to a serving bowl and drizzle with a small amount of olive oil for garnish. Optionally, sprinkle with fresh herbs, sesame seeds, or a dash of paprika for added flair.
Serve the dip chilled or at room temperature with your favorite bread, crackers, or veggies.
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.5 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 2679.8 mg | 14888% | |
| Potassium | 403 mg | 9% | |
*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.
