Roasted Beetroot Dip
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Roasted Beetroot Dip

Recipe by The Little Blog of Vegan
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 6 beetroots, peeled and halved

  • 2 cloves garlic

  • 1 1/2 Tbsp olive oil

  • Juice of 1 lemon

  • 1/2 red chilli, seeded

  • 1 Tbsp water

  • 1 pinch salt

  • 1 pinch pepper

  • 2 Tbsp tahini

  • Lemon zest, optional

  • 1 tsp chia seeds, optional

Directions

  • Preheat the oven to 180°C.
  • Place the beetroots and the garlic on a baking tray lined with foil and drizzle with the oil. Fold the foil over to cover the beetroots.
  • Roast for 50 to 60 minutes, until soft, adding more oil after 30 minutes if needed.
  • Let cool then blend with the rest of the ingredients in a food processor until smooth, adjusting the spices and liquid to achieve the desired taste and texture.
  • Sprinkle with the optional lemon zest and chia seeds and serve.

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