300gramsbeetroot (raw)(approx 250 grams peeled and cooked)
200gramslentils, soaked and cooked(may use tinned)
3tbspunsweetened coconut yoghurt
2tbsptahini (I prefer hulled)
1/2tspchili powder or flakes(optional)
2tbspunsweetened coconut yoghurt
3tbspextra virgin olive oil
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!
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!