Tahini and Roasted Beetroot Dip
A smooth, earthy dip made with roasted beets and tahini, perfect for vegetable sticks or pita bread. This Israeli-inspired vegan recipe (gluten-free), ready in about 45 minutes, pairs beetroots, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and chopped into 1-inch cubes beetroots
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 clove, minced garlic
- 2 tbsp water
- pinch cumin
- for garnish fresh dill
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 peeled and chopped beetroots (1-inch cubes) with 2 tbsp olive oil and 1/4 tsp salt on a baking sheet.
- Step 2: Roast for 30 minutes until tender when pierced with a fork.
- Step 3: In a food processor, combine roasted beets, 1/4 cup tahini, 2 tbsp lemon juice, 1 minced garlic clove, 2 tbsp water, and a pinch of cumin. Process until smooth, scraping sides as needed.
- Step 4: Taste and adjust seasoning with salt, lemon juice, or water. Transfer to a serving bowl and garnish with fresh dill.
