I’ve always used hummus as a template for making great dips. It’s a simple formula of base ingredient + tahini + acidity + herbs. In this version beetroot is the star.
Roast beetroot dip
3 medium sized beetroot
1 clove garlic, crushed
2 tablespoons tahini
2 tablespoons orange or lemon juice
½ teaspoon ground cumin (optional)
Pinch sea salt
Heat oven to 200 c. Wrap the three whole beetroot in al foil (no need to peel) and place on baking tray. Cook in oven for 45 minutes or until soft. Remove when cooked and allow to cool.
Once cool enough to handle, pull on some gloves (unless you like vermillion coloured hands) and slip off the beetroot skins. This should happen easily. Cut the beets in half and place in food processor with the remaining ingredients.
Process until smooth. Add more juice or water if required to achieve your favourite dip consistency. Taste, if necessary add salt or more tahini, acidity or herbs as desired.
Variations: Try roasted carrots instead of beetroot.
This recipe is vegan and gluten-free (and full of calcium and antioxidants).