Beetroot and tahini dip
A vivid pink dip, earthy from the beetroot and sharp from the lemon, with tahini making it creamy. Cucumber rounds keep it cool and crunchy.
- Time
- 55 min
- Serves
- 2
- Kind
- Snacks
- Also
- Low carb
Made without gluten ingredients.
Method
- Set the oven to 200°C (180°C fan). Scrub the beetroot well and trim the tops and tails.
- Toss the beetroot with the olive oil and a pinch of salt, wrap it in a double layer of foil and set it on a baking tray. Roast for 40 to 45 minutes, until a knife slides easily into the largest one.
- Leave the beetroot to cool in the foil for 10 minutes, then rub the skins off with kitchen paper (it will stain, so wear an old apron). Roughly chop.
- Crush the garlic and squeeze the lemon. Add the beetroot, tahini, garlic, lemon juice, cumin, 3 tbsp of cold water and a good pinch of salt to a food processor.
- Blend for 1 to 2 minutes, scraping down the sides, until smooth. Add a little more water if you want it looser, and taste for salt and lemon.
- Cut the cucumber into thick rounds. Spoon the dip into a bowl and serve with the cucumber for dipping.
Tip Vacuum-packed cooked beetroot (not in vinegar) saves the roasting time if you are short of it.
Per portion
| Energy | 269 kcal |
| Protein | 8 g |
| Carbohydrate | 14 g |
| of which sugars | 12 g |
| Fat | 19 g |
| of which saturates | 3 g |
| Fibre | 5 g |
| Salt | 0.24 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- beetroot250 g
- tahini40 g
- garlic1 clove
- lemon1
- cumin1 tsp
- olive oil1 tbsp
- cucumber1
