Beetroot Dip

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This season’s Taste Magazine, A season for Giving Holiday Gift Guide, is full of great ideas for entertaining over the next couple of weeks.  While not many of the recipes are vegan, they can be modified, with this recipe for Beetroot Dip being completely vegan on its own.  I made this the other night for a group of friends and they LOVED it!  It’s basically a simple hummus recipe, adding steamed beets to get that gorgeous (and festive!) bright fuschia colour.

Makes about 1 1/2 cups


2 medium beets, peeled and halved

1 cup cooked chickpeas (I used 1 can)

1 garlic clove, peeled and sliced

2 tablespoons extra virgin olive oil, plus extra if needed

1 teaspoon salt

1/2 teaspoon ground coriander (I didn’t have this and it was still delicious)

1/2 teaspoon ground cumin

1/2 teaspoon lemon zest

1 tablespoon lemon juice, plus extra if needed

1 tablespoon tahini

pepper, to taste

toasted sesame seeds, as garnish

parsley, chopped, as garnish


Place steamer basket in small saucepan.  Fill with water until just below steamer and bring to boil.  Add beets to saucepan, cover and steam lightly until tender, 10 to 15 minutes.  Remove beets from steamer and cool slightly.  Grate beets and add to food processor along with chickpeas, garlic, olive oil, salt, coriander, cumin, lemon zest, lemon juice and tahini.  Blend until smooth.  If dip is too thick, thin with warm water.  Season to taste with pepper, and more lemon juice, if desired.  Transfer to serving dish and garnish with toasted sesame seeds, a drizzle of olive oil and parsley.

Serve with your favourite crackers or a baguette, olives, and cut up veggies.

~The Vegan Project


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