Vegan Roasted Beetroot Dip Recipes

ROASTED BEET HUMMUS

Roasted Beet Hummus image

Super creamy roasted beet hummus featuring a whole roasted beet, lemon, and plenty of garlic flavor. Perfect with chips, pita, or veggies or as a sandwich spread.

Provided by Minimalist Baker

Time 10m

Number Of Ingredients 8

Ingredients

1 small roasted beet
1 15-oz. can cooked chickpeas ((mostly drained // 1 can yields ~1 3/4 cup))
1 large lemon ((zested))
1/2 large lemon ((juiced))
1 healthy pinch salt and black pepper
2 large cloves garlic ((minced))
2 heaping Tbsp tahini
1/4 cup extra virgin olive oil

Steps:

See roasting instructions here.
Once your beet is cooled and peeled, quarter it and place it in your food processor. Blend until only small bits remain.
Add remaining ingredients except for olive oil and blend until smooth.
Drizzle in olive oil as the hummus is mixing.
Taste and adjust seasonings as needed, adding more salt, lemon juice, or olive oil if needed. If it's too thick, add a bit of water.
Will keep in the fridge for up to a week.

Nutrition Facts : ServingSize 1 ~one-third-cup servings, Calories 216 kcal, Carbohydrate 19 g, Protein 6.1 g, Fat 14 g, SaturatedFat 1.8 g, Sodium 191 mg, Fiber 5.4 g, Sugar 4 g, UnsaturatedFat 10.8 g

VEGAN ROASTED BEETROOT DIP

Vegan Roasted Beetroot Dip image

This roasted beetroot dip is one of the most incredible dips I have ever tasted. This might just be the best kept secret in the beet-loving world. I have shared this scrumptious dip with some staunch beet-phobe skeptics who took their first bite with a dreaded wince that quickly turned into a look of orgasmic surprise coupled with a mouse-like falsetto cry of "I didn't know beets could taste this good"! Sufficed to say - they are now beet-loving converts. If anyone says they don't like beets - this is the dip that will turn them around! Snouts far and wide agree - this dip is a stunner, a winner, and not to be missed! Unlike a lot of the beetroot dips out there, this one is dairy-free; as well as egg-free, nut-free, soy-free and gluten-free. A perfect allergy-friendly treat to serve up at your next feast. Trust me, give this a spin in your food processor and you will not be disappointed. It is unbelievable!

Provided by The Blender Girl

Categories Vegetable

Time 1h

Yield 2 Bowls

Number Of Ingredients 8

Ingredients

4 cups raw beetroots (cut into chunks or when roasted makes about 3 cups)
1/8 cup cold pressed extra virgin olive oil (or more for desired consistency)
4 teaspoons finely chopped fresh garlic
5 teaspoons finely chopped jalapenos, might need less depending on the chilli (or more)
3/4 teaspoon roasted cumin seeds (just over 3/4 tsp)
3/4 teaspoon roasted coriander seed (just over 3/4 tsp)
1/3 cup fresh cilantro, chopped finely
1 teaspoon celtic sea salt (to taste)

Steps:

Preheat oven to 200 C / 400°F.
Toss beets in a little bit of cold pressed olive oil and a pinch of Celtic sea salt and bake for about an hour or until tender. Check them periodically to make sure they don't burn.
Throw the beets into the food processor with all the cumin, coriander, salt, half the garlic, and half the chilli. Drizzle in half the olive oil and pulse until well combined.
Add in the rest of the olive oil gradually to reach your desired consistency.
Now taste and adjust the quantities of chilli, garlic and salt. This will depend on the heat of your chilli.
Stir through chopped cilantro and serve with pita breads, ciabatta or chips. YUM!

Nutrition Facts : Calories 284.9, Fat 14.5, SaturatedFat 2, Sodium 1428.7, Carbohydrate 36.9, Fiber 7.5, Sugar 27.3, Protein 6.4

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