Dairy free Beetroot Lentil Dip is easy to make, bright, healthy and delicious! Roasted beets, lentils and lots of tasty spices. A great appetiser or snack that’s gluten free and vegan. Perfect for entertaining, serve it up with your favourite crackers and vegetable crudites.
This beetroot lentil dip is just so vibrant and inviting. Adding a splash of colour to your meals makes them look more appetising and gets you excited to tuck in. When we like the look of the food we’re about to eat, this helps us to enjoy it! The kind of effect we want to add to healthy food, every time.
I love always having a healthy dip tucked in the fridge for a quick snack; they’re also great to make for parties. With a few simple decorations (a drizzle of olive oil, some herbs) this beetroot lentil dip looks just incredible as part of a platter. Spread around a selection of crackers, flat breads and vegetable crudites for guests to dip in.
Blending in lentils into this dip adds lots of protein and fibre, making this beetroot lentil dip an great contribution to a balanced healthy snack. Making sure our snacks include some protein helps to keep us satisfied, and reduce the urge to snack on absolutely everything before we’re full! Protein is also essential to cell growth and repair, so you can feel just as bright as this lovely dip looks.
Dairy free Beetroot Lentil Dip
Dairy free Beetroot Lentil Dip recipe. Easy to make, bright, healthy and delicious! A great healthy appetiser or snack that's gluten free and vegan.
- 300 grams beetroot (raw) (approx 250 grams peeled and cooked)
- 200 grams lentils, soaked and cooked (may use tinned)
- 3 tbsp unsweetened coconut yoghurt
- 2 tbsp tahini (I prefer hulled)
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chili powder or flakes (optional)
- 2 tbsp unsweetened coconut yoghurt
- 3 tbsp extra virgin olive oil
- 2 tsp chili flakes
Start by cooking the beetroot; this can be done a day ahead and you can leave the beets (wrapped up) in the fridge. To prepare, scrub the beetroot, wrap in foil and pop into the oven at 180 C to roast until super soft. The baking time will vary depending on how large the beetroot are; but usually somewhere between 40 minutes to an hour.
Once the beetroot is roasted, allow to cool and then unwrap. Once cooled, peel off the skin.
Place the beetroot, lentils, garlic, cumin, tahini, coconut yoghurt, salt and pepper into a food processor or strong blender, and process until smooth. Taste test and adjust seasonings as desired. If you'd like the dip spicy, also pulse in the chili
Scoop into a serving bowl. If you have time, pop the dip into the fridge for a few hours to chill before serving. Then, decorate with toppings and enjoy.
*In a pinch, I have made this with pre-cooked beetroot which you can buy vacuum-packed in the supermarket. These beets are boiled, not roasted, and tend to be a bit watery – so I pop them into the oven for 15 minutes (at 180 C) to roast them and dry them out a bit before using in the dip.
Want a paleo / legume-free version of a beetroot dip? I also have a great recipe for Beetroot and Eggplant Dip!