I have always loved beetroot, especially this best beetroot dip. I’ve tried many of the available dips in the shops. I thought I’d have a crack at making my own; the pre-made stuff is mega bucks here, in KL! So I made this and safe to say I won’t be buying the pre-made stuff again. It’s easy to make vegan too, just don’t add the yoghurt or substitute for a non-dairy version.
- 2 large beetroot
- 1 whole onion (skin left on)
- handful of mint
- 3 tsp Tahini
- 3 cloves garlic minced
- Juice of one lemon
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp yoghurt (optional)
prep 10 mins > cooking time 1 hr > preheat oven to 160°C fan 180°C
Start by washing and cutting the in half beetroot. Place them on a baking tray with the whole onion and put into to the oven for 1 hr. Whilst they are softening dice the garlic and place in a dish, cover with olive oil and cook for 30 seconds in the microwave. You can do this on the hob if you prefer. Add this and the other ingredients to a food processor and wait for the beets to be cooked.
When ready, peel off the skin. I do this by holding the beets with a fork and using a knife to get under the skin before lifting the rest off with my fingers. Peel the onion too and add both to the processor. Blitz for a couple of minutes until smooth and serve. Amazing with tortilla chips or as a dressing on a salad, like below. Enjoy
To make this into a meal add it to salad as shown above or serve with pita and falafel – a great addition to any meal.