This beetroot dip is a great alternative to the traditional versions which usually include yogurt. By combining cooked beetroot with tahini, olive oil, lemon and garlic you are rewarded with a beautifully smooth and earthy dip bursting with nutrition.
I don’t remember the last time I bought crackers/savoury biscuits. They are one of those foods with no nutritional value and a whole host of silly food additives and refined grains. If I am looking for a dip companion I love organic blue corn chips but these are a treat food. For everyday snacking vegetable sticks are amazing.
Hot tip! If you like the nutrition of raw veggie sticks but would like the shape and crunch of chips or crackers try raw Kohlrabi slices. Simply peel the Kohlrabi and make super thin slices with your mandolin slicer or your superior knife skills.
Kohlrabi is pretty widely available now in Australia. Check it out at your local market or fruit and veg shop.
It slices really easily and has a subtle neutral flavour and great crunch!
- 3 medium beetroots
- 4 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 1 lemon
- 1/8 teaspoon garlic granules
- hot water
- salt and pepper
- Handful fresh mint leaves
- Peel the beetroot and boil them in water for 30 minutes or until soft.
- Set aside to cool.
- Using your food processor combine the cooled beetroots, tahini, olive oil, juice of the lemon, garlic granules, salt and pepper until smooth.
- To reach a very smooth consistency add a small amount of hot water (a tablespoon at a time) while the machine is running.
- Very finely slice the mint leaves and stir into the dip.
- Serve with thin slices of Kohlrabi.