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
2 large Beetroots
1 clove of Garlic, finely chopped
1 Red Chilli, deseeded and finely chopped
1 tbsp Olive Oil
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.