Dairy free + Gluten Free + Refined Sugar Free Recipes
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Beetroot and Tahini Dip
Check My Pulse • Feb 24, 2021
I must say, I’m a great fan of hummus, and beet hummus is no different. This dip is very similar to the original hummus, but instead of chickpeas, I used tahini and cooked beets and the result of this twist is a vibrant and tasty dip. For this recipe you need only five ingredients and it takes only a few minutes to blend them together. This beetroot hummus makes a fantastic treat or mid-afternoon snack. Moreover, this delicious dip goes brilliantly with your favourite bread, raw veggie sticks, chips, you name it! Yum! By the way, beetroot is low in calories and great source of nutrients, including fibre, folic acid and vitamin C. 😊
YOU'LL NEED
These are the main ingredients you need for this recipe:*beets: I used cooked beets, but if you use raw beetroot the roasting takes about 40 minutes. If you choose to roast the beets, why not add thyme, rosemary or sage. Alternatively, you can boil the raw beets for about 30 minutes. Boiling makes the skins easier to peel off and is absolutely fine for this recipe.
*tahini: (which is a sesame paste), you can add chickpeas instead or even both tahini and chickpeas!
*vegan yogurt: yogurt or sour creme is fine here.
*olive oil: extra virgin olive oil is my recommendation.
*garlic: use garlic powder or fresh garlic.
TIPS
This delicious dip is a perfect healthy snack option. Serve this dip with:
*crudités: raw veggie sticks, this dip goes well with celery, carrots, radish, cucumber, broccoli and peppers.
*toasted sesame seeds
*sour cream
*corn strips
*crackers
*pita
*chili
WHY YOU’LL LOVE THIS RECIPE
You’ll love this recipe because:
✅Perfect for snack or side dish
✅Only five ingredients
✅Budget friendly
✅Customizable
✅Easy to make
✅Irresistible
✅Satisfying
✅Delicious
✅Healthy
✅Vegan
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BEETROOT and TAHINI DIP
(vegan, gluten, wheat and refined sugar free)
Preparation time: 5 minutes
Cooking time: N/A minutes
Total time: 5 minutes
Serves: 2
Ingredients
*300 g cooked beetroot
*1 tbsp vegan yogurt
*2 tbsp tahini
*1 garlic clove
* 1 tbsp olive oil
* salt & pepper to taste
Optional:
*1 tbsp lemon juice
Method
1. Finely chop the beets and the garlic.
2. Blend the beets, tahini, garlic and yogurt together in a food processor until smooth.
3. Season well. Drizzle a spoonful of olive oil over the top of the dip if desired.
Enjoy! 😊
Notes
* To Store: keep in sealed container in the fridge covered for up to 3-4 days.
To Freeze: it freezes well up to 3 months.
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RECIPES KEY
Dairy Free
Gluten Free
Contains Nuts
Vegan
Vegetarian
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