Roasted Beetroot Dip

Roasted beetroot dip. Not hummus.

I’m getting technical because technically, this isn’t a recipe for roasted beetroot hummus. In fact, I’m pretty sure, if we’re being technical and thoughtful about appropriation, anything that deviates from the traditional garlic, chickpeas, tahini and lemon juice isn’t hummus either.

So, the addition of beetroot automatically means this isn’t hummus. This is also a recipe that is tahini free. AND, if you want a creamier texture, I have suggested adding some Greek yoghurt.

Beetroot dip it is then.

What will you need to make this roasted beetroot dip?

For the ingredients, you’ll need:

• Whole, fresh beetroot
• Fresh garlic cloves
• Canned chickpeas
• Lemon juice
• Extra virgin olive oil
• Cumin
• Salt and pepper
• Greek yoghurt (optional)

In terms of equipment, you’ll need:

• A baking tray
• Aluminium foil
• An oven
• A chopping board
• Knife
• Food processor
• Storage container or jar

How do you make it?

The most time-consuming part of this recipe is roasting the beetroots. They will take around two hours depending on how big they are. The recipe calls for two medium-sized beetroots, but if you can only find baby or giant-sized ones, you will have to adjust the roasting time. To check if the beetroot is ready, pierce your foil packages with a knife. If the knife goes in easily, your beetroots are good to go.

Have a pair of gloves (and an apron) on hand for this one! You need to peel and chop the beetroots once they are roasted and that can get messy.

Once your beetroots are roasted and yielding, the rest of the recipe comes together very quickly in the food processor. Blitz the beetroot, garlic and chickpeas first. Then add the extra virgin olive oil, lemon juice, salt, pepper and cumin and blend until well combined. The Greek yoghurt goes in right at the end if you are using it. 

This is what the roasted beetroot dip looks like when all the ingredients are blitzed but BEFORE adding the Greek yoghurt.

Preparation and storage tips

You can make the beetroot dip whenever you feel like it, but I recommend chucking a couple of beetroots on to roast when you have the oven on for something else, like a chicken or tray of other vegetables.

This dip will keep refrigerated for four days in an air-tight container (noting that the flavours will intensify over time). A thin layer of oil over the top can help to stop the dip from oxidising.

What to serve it with?

Serve this roasted beetroot dip with:

• Raw vegetables cut into crudités
• Crackers
• Flatbread
• Pita

Or you can:

• Spread it on sandwiches
• Dollop it on top of roasted vegetables
• Alongside roast lamb (I really like it for dipping grilled lamb cutlets)
• Mixed with an earthy, hearty salad

Other FAQ

Is this a vegan beetroot dip?

If you don’t add the yoghurt at the end, this dip is vegan. You could swap the Greek yoghurt for a soy or coconut one, but I’m not sure how that will affect the taste and texture.

How allergy-friendly is this dip recipe?

Very! This beetroot dip recipe is peanut, tree nut, sesame, wheat, soy, seafood, fish and egg-free. It’s also gluten-free. And, if you leave out the yoghurt, it is dairy-free. Food intolerances are a different story though – sorry my FODMAP friends.

Roasted Beetroot Dip

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• Author: Nina Mills
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 2.5 cups 1x
• Category: Condiments

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Description

A roasted beetroot dip without tahini that is friendly for all the top allergies.

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Ingredients

Units USM Scale 1x2x3x

2 medium beetroot

2 cloves garlic

400g can chickpeas, drained and rinsed

1 tablespoon extra virgin olive oil

Juice of 1 lemon (around 4–6 tablespoons depending on the size and juiciness of the lemon)

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon ground cumin

1/4 cup Greek yoghurt (optional)

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Instructions

1. Pre-heat oven to 180° Celsius (fan-forced)
2. Wrap each beetroot in foil and place on a baking tray. Place in the oven and roast for 2 hours (see notes)
3. Halfway through roasting, add the two cloves of garlic to roast along with the beetroot
4. Once the beetroot is soft, remove from the oven and allow to cool.
5. Peel the beetroot and garlic and chop the beetroot roughly (you might want gloves for this bit!)
6. Add beetroot, garlic and chickpeas to a food processor and blend for 1 minute. Scrape down the sides of the food processor and blend for another minute
7. Add olive oil, lemon juice, salt, pepper and cumin and blend until well combined (see notes). The hummus won’t be totally smooth, but you should see it come together to form a dip-like consistency.
8. If you want a creamier texture and taste, now’s the time to add the Greek yoghurt. To keep this a vegan version, just leave it out.
9. Serve drizzled with some extra olive oil and a handful of roasted chickpeas. You could also sprinkle some nut free dukkah over the top.

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Notes

Feel free to make this whenever you feel like it, but this is a good dip to make when you already have the oven on roasting other vegetables or making your Sunday roast.

This dip will keep covered and refrigerated for four days (noting that the flavours will intensify over time).

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