Having a good dip up your sleeve is a necessity for dinner parties and gatherings. It allows guests to relax while you run around and get the last minute things sorted! More importantly, if there is a delay in food everyone isn't too drunk on an empty stomach. This delicious beetroot dip aside from being vegetarian/vegan-friendly has a glorious colour, is super simple to make and is bound to wow your guests too when they taste it!
Beetroot is typically a winter vegetable. BUT making it into this delicious beetroot dip has transformed it (for me at least) into one that can be enjoyed all year round. Here I have paired it with some spicy potato wedges (recipe to follow) but it can be used with salmon, lamb, as a dip with some crackers. Versatile much?
Potatoes
Being Irish we tend to eat a good amount of potatoes at home - I know, I know total cliche!! I’m always trying to find different ways of serving them so it isn’t just a boiled spud on a plate. Recently we have been having a ton of wedges and as I rummage through the spice rack I’m able to add totally different flavours to the potato which is kinda exciting to see what random mix we will come up with each day.
For those of you who follow me on instagram I did a dish recently with salmon, fennel & beet. It was a huge hit with my harshest critic Mrs AnotherFoodBlogger so I started thinking about what else to do with beets and I came up with this beetroot dip recipe. What’s even better is beetroot is pretty damn healthy so that’s a win-win. Using my nifty little KitchenAid Food Chopper, I was able to whip it up with ease!
Check out the benefits below and keep scrolling for the recipe!!
The benefits of beets
- they are a good source of vitamin C
- an excellent source of potassium
- a good source of minerals such as iron, calcium, copper & magnesium
- its low in calories and has virtually no fat - win win
- helps with liver functions
So aside from being super tasty (in my opinion) and extremely versatile there are some other solid reasons to include beets in your diet.
Ingredients
- 250 grams pre-cooked beets + their juice
- 1 tsp garlic pureed
- 1 tbsp lemon juice
- 1 pinch cayenne pepper
- .5 tsp cumin
- 1 tsp tahini
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
Instructions
- Blend all ingredients together in a food processor until smooth
- Store in an airtight container in the fridge for up to 5 days
Notes
Essential Tools
- measuring spoons
- food processor
- sharp knife
- chopping board
Tips/Tricks
- i use pre-cooked beets as it speeds up the process hugely. Feel free to roast your own in the oven by pricking with a fork, wrapping in foil and roasting for approx 30 - 40 minutes
- cayenne pepper is very spicy so best to add a small bit, taste and adjust accordingly
Great recupe! Can't wait to try it!
its look delicious, easy to cook and healthy dip to go with any finger snacks
Sure is - quick, simple and versatile. We had it on toast w/ avocado and eggs, with salmon and potato wedges!!
Wow, this looks delicious and is so good for you!
Win win eh!!! ?
this looks and sounds so yummy and is the prettiest hummus I have seen haha!
Thanks Leah!! The colors are so vibrant. The best thing though is it takes minutes to make and is honestly really delicious
This amazingly healthy snack is worth trying! This would be an excellent appetizer for Super Bowl Sunday.
It would be GREAT for the Super Bowl - send me some pics or tag me when you make it ?
You killed me with this post! The spicy beetroot hummus looks soooo delicious, i am definitely trying it. Thank you so much,
Chad
http://www.mosaicslab.com
Anytime Chad!! So darn easy too. Would love to see pics - tag me in them if you don’t mind ??
The colour of this is unreal. Looks really fab! Can't wait to make this very soon!
Get on it and lemme see the final product ?
How good does this look!? And ready so quickly too - the best kind of recipe! 😀