Recipe: Beetroot & Tahini Dip

October 14, 2015
Beetroot & Tahini Dip platter

A dip made with love at home tastes much better than a store bought one! I love to put together a nibbles plate but since eliminating dairy from my diet I’ve had to get a little more creative. Often time is the challenge with home made goods but my Beetroot & Tahini Dip is quick and easy. I’ve made this dip on several occasion now and each time get asked to share the recipe, so here it is.

Beetroot & Tahini Dip nibbles platter

Nibbles are served… complete with Beetroot & Tahini Dip

Beetroot & Tahini Dip

2 large Beetroots
1 clove of Garlic, finely chopped
1 Red Chilli, deseeded and finely chopped
150g Tahini
1 tbsp Olive Oil
1 Shallot
15g Hazelnuts

Preheat oven to 180c.

Wash beetroots, quarter and place in roasting tin with skins on. Cook in the oven for approximately 30-45 minutes (until soft enough to slice easily). Allow beetroots to cool and then peel and cut into smaller chunks.

Place beetroot, garlic, chilli, tahini, olive oil and salt in a food processor and blend until relatively smooth.

Toast hazelnuts in a small saucepan on low heat for approximately 5 minutes. Allow to cool before peeling, then roughly chop.

Transfer dip mixture to a serving bowl and top with chopped shallot, hazelnuts and mint, along with a drizzle of olive oil.

Serve with vegetable sticks or crackers. It’s particularly good with these store bought crackers or these home made crackers.


M x

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  • Reply Ness Stonnill November 11, 2015 at 9:15 am

    I love this dip – it’s easy to make & super delish! So many of my friends have asked for the recipe. Thanks for sharing Maddy

    • Reply Maddy Pearce November 15, 2015 at 3:23 am

      Thanks Ness! Please keep on sharing 🙂

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