Dairy-Free Creamy Beetroot Dip
Experience the vibrant flavors of this Dairy-Free Creamy Beetroot Dip—a healthy, plant-based twist on a classic favorite. Roasted beets bring their natural sweetness and earthy depth, perfectly balanced by creamy tahini, zesty lemon juice, and a hint of garlic and cumin. Blended to silky perfection without any dairy, this dip is not only vegan but also rich in nutrients and naturally gluten-free. Garnished with fresh parsley for a pop of color and freshness, it’s an eye-catching addition to any table. Serve it with crunchy veggie sticks, warm pita bread, or your favorite crackers for a wholesome, crowd-pleasing appetizer or snack. Perfect for parties, meal prep, or as a guilt-free indulgence, this beetroot dip is as nutritious as it is delicious.
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Ingredients
- 3 pieces fresh beetroot, medium-sized
- 1 cup canned chickpeas, drained and rinsed
- 3 tablespoons tahini
- 1 whole lemon, juiced
- 2 pieces garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the beetroots thoroughly and trim off the leaves, leaving a small amount of stem attached.
Step 3
Wrap each beetroot individually in aluminum foil and place them on a baking sheet.
Step 4
Roast the beetroots in the preheated oven for about 40-45 minutes, or until they are tender when pierced with a fork.
Step 5
Remove the beetroots from the oven and let them cool until they are easy to handle.
Step 6
Once cooled, peel the beetroots by rubbing the skin gently with your fingers; it should come off easily.
Step 7
Chop the peeled beetroots into small chunks and place them in a food processor.
Step 8
Add the chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, salt, and black pepper to the food processor.
Step 9
Blend the mixture until smooth and creamy, scraping down the sides as needed.
Step 10
Taste and adjust the seasoning if necessary.
Step 11
Transfer the beetroot dip to a serving bowl and garnish with chopped fresh parsley.
Step 12
Serve the dip with fresh vegetables, pita bread, or your choice of crackers.
Nutrition Facts
| Serving size | (782.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1048.7 |
| Total Fat 61.5g | 0% |
| Saturated Fat 9.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2268.5mg | 0% |
| Total Carbohydrate 100.9g | 0% |
| Dietary Fiber 29.4g | 0% |
| Total Sugars 37.2g | |
| Protein 32.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 3669.6mg | 0% |
| Iron 16081.6mg | 0% |
| Potassium 2105.3mg | 0% |
Source of Calories