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Roasted Beetroot Dip

Yields1 ServingTotal Time1 hr 30 mins

Nurse Hannah Shaw has created a vibrant plant-based dip that is beautiful on crackers or rice cakes, with roast vegetables or on top of a garden salad.

 4 medium beetroot
  cup tahini
 2 lemons (or 2 tbsp apple cider vinegar)
 2 tsp ground cumin
 ½ cup cold filtered water
 1 tsp sea salt (optional)
 Cracked pepper

Preheat oven to 200˚C. Wrap two beetroot whole in tin foil, repeat with the other two. Place on a tray in the centre of oven & roast for 45-60 minutes. Leave to cool in foil then peel skin off & chop into quarters (use gloves as it stains hands!).


Place roasted beetroot & all other ingredients into food processor & blend until smooth (up to 2 minutes).


Taste & add more lemon juice and cracked pepper as desired.