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Chunky Beetroot & Ginger Dip (Vegan)

This chunky roasted beetroot dip has lovely wealthy earthy flavours. A pleasant kick from the recent ginger, nuttiness and creaminess from the tahini and olive oil, and deep umami from the roasted garlic makes it the proper mixture.

It will even be the proper addition to any veggie bowl, unfold on a sandwich or burger, or a dipping accompaniment for greens, crackers or bread.

It’s an ideal wholesome snack that may be an addition to your weekly meal rotation as a snack or served at any desk.

The attractive deep wealthy tones will undoubtedly make this beetroot dip a present stopper.

Instruments required to make this roasted beetroot dip

You don’t want a lot to make this dip. Right here’s all of the tools required:

  • Knife
  • Peeler (if peeling beets)
  • Baking tray
  • Parchment paper
  • Measuring spoons
  • Meals processor

What’s on this beet dip?

You’ll discover solely a handful of substances on this dip, and they’re:

  • Beetroots
  • Olive oil
  • Garlic
  • Ginger
  • Tahini
  • Salt

That’s it! You will have the non-obligatory toppings of coriander/cilantro, nigella or black sesame seeds, and toasted sesame seeds.

How do you make a beetroot dip with out yoghurt?

Most beet dip recipes use Greek-style yoghurt. Being a vegan recipe, I made a decision to fully decide out of the non-dairy options.

Having flavours of coconut or soy didn’t really feel like would work on this recipe. Getting a constant end result with vegan yoghurts could be difficult!

I additionally wished to have a extra strong, punchy flavour, and yoghurt would mellow it out.

How one can make a creamier dip

To create a creamier dip with out the usage of yoghurt, you should utilize extra tahini and olive oil.

One other trick is to course of the dip substances for just a few extra minutes.

When you’ve got a stick blender or a blender with a tamper, you then’ll get a good creamier end result.

Nevertheless, I guess you’re right here since you wished one thing a bit completely different. One thing chunky but scrumptious?

Having ginger and garlic on this recipe has given it a extra rustic and earthy flavour—which is precisely what I used to be after.

It pairs so nicely with sourdough bread (toasted or recent), and it’s a more healthy different to many different recipes you’ll see.

Different recipes you’ll love:

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An earthy, wealthy chunky roasted beetroot dip with ginger that’s an ideal snack or unfold on a sandwich or burger. Additionally nice with veggies or crackers.

  • 4 medium / 800g / 1.76 kilos beetroots, washed, peel, and minimize into small chunks
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 3 cloves garlic, pierce them with a fork*
  • 3 tablespoons tahini
  • 1-inch piece of ginger, finely grated

Toppings: (non-obligatory)

  • Olive oil
  • Nigella or black sesame seeds
  • Toasted sesame seeds
  • Coriander / cilantro


  1. Preheat the oven to 200 levels Celcius / 390 levels Fahrenheit and line a baking tray with parchment paper.
  2. Place the chopped beetroot, 2 tablespoons of the olive oil, and salt on the tray and toss nicely to coat.
  3. Bake within the oven for about 40 minutes or till you may simply put a knife by way of considered one of them. Midway by way of the baking time, add within the garlic cloves. As soon as baked, put aside to chill for 20 minutes.
  4. To your meals processor, add the roasted beetroot and garlic (take away the skins), the opposite tablespoon of olive oil, tahini, ginger, and three tablespoons of water.* Course of for 2-3 minutes till you attain the specified consistency. You’ll have to cease just a few occasions to scrape down the edges. Alter salt to style. Course of for a shorter period of time for a chunkier dip or longer for a smoother consistency.
  5. End it off with a drizzle of olive oil, nigella or black sesame seeds, toasted sesame seeds, and coriander/cilantro.
  6. It would preserve within the fridge for 3-4 days.



Garlic: Piercing the garlic cloves prevents them from exploding within the oven. The roasting time may also range relying on the scale of your cloves so regulate them. I’ve additionally made this dip with uncooked garlic. In case you’d want a stronger flavour (or much less fuss), you may add the cloves into the meals processor uncooked (peeled and chopped).

Water: You possibly can add a bit extra water (2-3 tablespoons) if you need it to be a thinner, smoother dip. Simply be sure to regulate the seasoning.

  • Prep Time: 10 minutes
  • Chill Time: 20 minutes
  • Prepare dinner Time: 40 minutes

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