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- Side One - Cut Out Below -

Beetroot Dip

A hummus recipe with a root vegetable base instead of garbanzo beans. This beautiful and healthful recipe is another way to incorporate more veggies into your diet. This recipe is graciously shared by Chef Sue Bender, owner of Rocksalt Restaurant in Orewa, New Zealand, where my husband and I had a lovely meal. We *licked the platter clean* when first served the beetroot hummus as an appetizer (called an entreé or starter in New Zealand). Our waitstaff was so surprised that she asked if we would like to sample another variety of hummus and brought us the carrot dip. By the time she was back to ask how we liked that one, our dish was again *licked clean* :-) Both the carrot dip and beetroot dip recipes are very different, but both are simply delicious! They will look beautiful on a buffet table served with small whole wheat pita or crackers. Enjoy, enjoy.


- Side Two- Cut Out Below -

Beetroot Dip (cont.)

  • 2 pounds beetroot - wash well, cut off tops and small root
  • Roast in oven at 350 degrees with 1 Tbsp. brown sugar until able to be pierced through with a fork
  • Puree in blender or food processor with the following:
    (you may wish to first slip the skins, but I didn't bother since the beets were well washed)
    • 1-1/2 Tbsp. tahini
    • 1 medium clove raw garlic
    • 1-1/2 Tbsp. frozen orange juice
    • 1 Tbsp. fresh lemon juice
    • 1 Tbsp. olive oil
    • 1 Tbsp. water (adjust, adding more or less to reach desired consistency)

Makes ~ 2 cups