This healthy vegan beetroot dip is highly nutritious! It’s made from mineral- & vitamin-rich sprouted/activated seeds and nuts, flavourful roast beetroot, calcium-rich tahini & the vitamin C booster: lemon juice!
Enjoy this dip with veggie sticks, crackers or on your toast! The perfect snack and pick-me-up for your breaks at work, school or uni!
Ingredients
- walnuts (see substitutions for nut-free)
- sunflower, pumpkin & flax seeds
- beetroots
- garlic
- tahini
- lemon juice
- salt & cumin
(see recipe card for quantities)
Activated seeds/nuts: if you’re new to activating/sprouting, don’t worry! This sounds more complicated than it really is. All it means is that you soak the seeds & nuts in water for an extended amount of time
You may also skip this step, however, you may need to add more tahini or maybe a bit of water to get the texture right.
Beetroot: I prefer to roast mine because it adds a lot of flavour rather than just boiling them. But know that boiling the beetroots is also an option if you prefer.
Tahini: See substitutions if you’re not a big fan of tahini. I just love adding it to this dip because it then tastes a bit like hommus—only without the chickpeas!
Instructions
Step Zero. Before we make the dip, we have to activate the nuts/seeds and roast or boil the beetroot.
To activate the nuts and seeds, place them in a small bowl and cover them with water. They’ll float to the top, but that’s okay. Add about ½ teaspoon of salt and let them soak overnight or for at least 2 hours. Then, drain and rinse.
Peel the beetroots and cut off the ends. Cut into smaller pieces.
Roast: place in a bowl and coat with olive oil and a generous pinch of salt. Transfer to a lined baking tray and roast for about 30-40 minutes (depending on the size of the pieces).
Boil: place in a saucepan and cover with water, bring to a boil and simmer for 20 minutes (or longer if pieces are big) until soft and tender.
Step One. Place all ingredients in a small food processor and whizz until smooth. Add more lemon juice, tahini or salt to taste. A little bit of water sometimes helps too to make it creamier.
Substitutions
Nut-free/walnuts: replace the walnuts with more pumpkin and/or sunflower seeds. You could also use hemp seeds for more protein.
Tahini: substitute tahini with olive oil or any other seed or nut butter you like.
Variations
This vegan beetroot dip can also be made with other roast/boiled veggies such as carrots, pumpkin, sweet potatoes or parsnips.
Storage
I keep my roast beetroot dip in a recycled salsa jar that is flat and wide-mouthed or in an airtight container. It keeps in the fridge for about 1-2 weeks. Alternatively, you can also freeze it for several months!
📖 Recipe
Ingredients
- 2 beetroots
- 50g / ½ cup walnuts
- 2 tablespoon sunflower seeds
- 2 tablespoon pumpkin seeds
- ½ tablespoon flax seeds
- 2 tablespoon tahini
- juice of half a lemon
- 2 cloves of garlic
- 1 teaspoon cumin
- ½ teaspoon salt
Instructions
Preparation
- To activate the nuts and seeds, place them in a small bowl and cover them with water. Add about ½ teaspoon of salt and let them soak overnight or for at least 2 hours. Then, drain and rinse.
- Beetroot: Peel the beetroots and cut off the ends. Cut into smaller pieces. Then, roast or boil.Roast: place in a bowl and coat with olive oil and a generous pinch of salt. Transfer to a lined baking tray and roast for about 30-40 minutes.Boil: place in a saucepan and cover with water, bring to a boil and simmer for 20 minutes until soft and tender.
Making the Dip
- Place all ingredients ina small food processor and whizz until smooth. Add more lemon juice, tahini or salt to taste. A little bit of water sometimes helps too to make it creamier.
