Chunky Beetroot & Ginger Dip (Vegan)
This chunky roasted beetroot dip has beautiful rich earthy flavours. A nice kick from the fresh ginger, nuttiness and creaminess from the tahini and olive oil, and deep umami from the roasted garlic makes it the perfect combination.
It would also be the perfect addition to any veggie bowl, spread on a sandwich or burger, or a dipping accompaniment for vegetables, crackers or bread.
It’s a great healthy snack that can be an addition to your weekly meal rotation as a snack or served at any table.
The beautiful deep rich tones will undoubtedly make this beetroot dip a show stopper.
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Tools required to make this roasted beetroot dip
You don’t need much to make this dip. Here’s all the equipment required:
- Knife
- Peeler (if peeling beets)
- Baking tray
- Parchment paper
- Measuring spoons
- Food processor
What is in this beet dip?
You’ll find only a handful of ingredients in this dip, and they are:
- Beetroots
- Olive oil
- Garlic
- Ginger
- Tahini
- Salt
That’s it! You have the optional toppings of coriander/cilantro, nigella or black sesame seeds, and toasted sesame seeds.
How do you make a beetroot dip without yoghurt?
Most beet dip recipes use Greek-style yoghurt. Being a vegan recipe, I decided to completely opt out of the non-dairy alternatives.
Having flavours of coconut or soy didn’t feel like would work in this recipe. Getting a consistent result with vegan yoghurts would be tricky!
I also wanted to have a more robust, punchy flavour, and yoghurt would mellow it out.
How to make a creamier dip
To create a creamier dip without the use of yoghurt, you can use more tahini and olive oil.
Another trick is to process the dip ingredients for a few more minutes.
If you have a stick blender or a blender with a tamper, then you’ll get an even creamier result.
However, I bet you’re here because you wanted something a little different. Something chunky yet delicious?
Having ginger and garlic in this recipe has given it a more rustic and earthy flavour—which is exactly what I was after.
It pairs so well with sourdough bread (toasted or fresh), and it’s a healthier alternative to many other recipes you’ll see.
Other recipes you’ll love:
- How To Make Tahini Dressing
- How To Make Hummus From Scratch Using Dried Chickpeas
- Easy Garlic Parsley Sauce
- Romesco Dip (Gluten-Free)
- Roasted Pumpkin and Garlic Dip
If you try this recipe, let me know! I would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.
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Chunky Beetroot and Ginger Dip (Vegan)
- Prep Time: 10 minutes
- Chill Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
Description
An earthy, rich chunky roasted beetroot dip with ginger that’s a great snack or spread on a sandwich or burger. Also great with veggies or crackers.
Ingredients
- 4 medium / 800g / 1.76 pounds beetroots, washed, peel, and cut 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: (optional)
- Olive oil
- Nigella or black sesame seeds
- Toasted sesame seeds
- Coriander / cilantro
Instructions
- Preheat the oven to 200 degrees Celcius / 390 degrees Fahrenheit and line a baking tray with parchment paper.
- Place the chopped beetroot, 2 tablespoons of the olive oil, and salt on the tray and toss well to coat.
- Bake in the oven for about 40 minutes or until you can easily put a knife through one of them. Halfway through the baking time, add in the garlic cloves. Once baked, set aside to cool for 20 minutes.
- To your food processor, add the roasted beetroot and garlic (remove the skins), the other tablespoon of olive oil, tahini, ginger, and 3 tablespoons of water.* Process for 2-3 minutes until you reach the desired consistency. You’ll need to stop a few times to scrape down the sides. Adjust salt to taste. Process for a shorter amount of time for a chunkier dip or longer for a smoother consistency.
- Finish it off with a drizzle of olive oil, nigella or black sesame seeds, toasted sesame seeds, and coriander/cilantro.
- It will keep in the fridge for 3-4 days.
Notes
Garlic: Piercing the garlic cloves prevents them from exploding in the oven. The roasting time will also vary depending on the size of your cloves so keep an eye on them. I’ve also made this dip with raw garlic. If you’d prefer a stronger flavour (or less fuss), you can add the cloves into the food processor raw (peeled and chopped).
Water: You can add a little more water (2-3 tablespoons) if you want it to be a thinner, smoother dip. Just make sure to adjust the seasoning.
- Diet: Vegan
