It’s really easy to make amazing dips yourself at home, and usually cheaper too. That way, you can easily avoid the common nasties found in the majority of store-bought dips such as processed seed oils and chemical preservatives – dips do not need to contain numbers in the ingredient list!
I find beetroot dip often has an emulsifier, cheap yoghurt and/or cream cheese in it, so I like to make this homemade beetroot and eggplant dip instead. It’s pretty economical and saves me time standing in the aisle reading dip labels too!
This beetroot and eggplant dip combines the earthy sweetness of beetroot with the softness of eggplant, which creates such a lovely dippy consistency. It’s a nice alternative to combining beetroot with dairy, which it’s often paired with in dips, and makes it more intolerance-friendly. Plus, you get another veggie in! Too easy.
Beetroot and Eggplant Dip
This roasted beetroot and eggplant dip is a great healthy appetiser or snack; gluten free, grain free and dairy free.
- 300 grams beetroot - 2 to 4 beetroot depending on size
- 1 large eggplant or 2 small eggplant
- 3 tbsp tahini *
- 3 tbsp extra virgin olive oil plus a little extra for roasting
- 1 clove garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- salt and pepper to season
- Preheat oven to 180˚C.
Trim beetroot and thoroughly wash clean, peeling off any skin that looks really rough (you can peel the whole thing but I don't usually do this). Cut beets in half if they're large. If your beets are odd sizes, cut again until you have even-sized pieces so they cook evenly. Rub the beet pieces with a little olive oil and place on a roasting tray.
Wash your eggplant and prick a few times with a fork. Wrap in foil, and pop on the tray next to the beetroot.
Place the eggplant and beetroot in the oven for approximately 1 hour or until super soft. Set aside to cool. Unwrap and remove the top stem from the eggplant once cooled.
Place the beetroot, eggplant, tahini, olive oil and ground spices in a food processor. Peel the clove of garlic and add this in too.
Process until smooth, then taste test the dip. Season with salt and pepper as desired; you can also add extra spices or garlic.
Ideally, pop the dip into the fridge for a few hours to chill. Then serve, topped with sesame seeds and extra virgin olive oil.
*You can use hulled or unhulled tahini in this recipe; both will work. Use whichever one you prefer!