Beet & Walnut Dip
A creamy, flavorful dip blending roasted beets, crunchy walnuts, and tahini, with a hint of lemon and garlic. Packed with plant-based protein, fiber, and healthy fats, this vibrant Beet & Walnut Dip is naturally gluten-free, dairy-free, and perfect for snacking, entertaining, or meal prep.
Equipment
- 1 Baking dish
- Aluminum foil – enough to wrap beets
- Food Processor
- Knife
- Cutting board
- Measuring Cups and Spoons
Ingredients
- 2 large beets ~2 cups chopped
- 1 ⅓ cups walnuts
- 1 teaspoon cumin seeds
- 2 tablespoons almond flour
- 3 cloves garlic
- 2 tablespoons tahini
- ¼ cup fresh lemon juice
- ½ cup olive oil
- ½ teaspoon salt adjust to taste
Instructions
- Prepare the Oven and Beets: Preheat your oven to 175°C (350°F) to ensure an even roasting temperature. While the oven heats, wash the beets thoroughly under running water using a vegetable brush to remove any dirt and debris. Trim the beet greens and roots if needed. Pat them dry with a kitchen towel.
- Wrap Beets for Roasting: Individually wrap each beet in aluminum foil. This prevents moisture loss and ensures even cooking while intensifying the beet’s natural flavor. Place the wrapped beets into a baking dish large enough to hold them comfortably without crowding.
- Roast the Beets: Place the baking dish in the preheated oven and roast for approximately 40 minutes. Cooking time will vary slightly depending on the size of the beets. Check for doneness by inserting a fork or skewer into the center — it should slide in easily without resistance.
- Cool and Peel Beets: Once roasted, remove the beets from the oven and allow them to cool slightly until safe to handle. Carefully unwrap each beet (watch for hot steam), and peel off the skins using your fingers or a small paring knife. Wear gloves if desired to avoid staining your hands.
- Chop Beets for Blending: Cut the peeled beets into medium-sized pieces, about 1–2 inches each. This size helps ensure smooth blending and even texture in the dip. Place the chopped beets into a clean cutting board or bowl.
- Prepare Walnut Mixture: In a food processor, add the walnuts and cumin seeds. Pulse them until broken down into coarse crumbs. This step releases their natural oils and enhances the dip’s flavor and texture.
- Blend the Dip Ingredients: Add the chopped beets, almond flour, garlic cloves, tahini, lemon juice, olive oil, and salt to the food processor. Blend on high speed until smooth and creamy. Pause occasionally to scrape down the sides to ensure all ingredients are fully incorporated.
- Adjust Seasoning: Taste the dip and adjust seasonings as needed. You can add extra lemon juice for brightness, more salt for depth, or additional tahini for creaminess. Blend again briefly to mix adjustments evenly.
- Serve or Store: Transfer the dip to a serving bowl. Garnish with a sprinkle of cumin seeds, crushed walnuts, or fresh herbs like parsley if desired. Serve immediately with fresh vegetables, crackers, or warm bread, or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Roasting beets enhances their natural sweetness and deepens flavor, making this dip richer and more aromatic.
- Walnuts can be lightly toasted before blending to intensify their nutty taste.
- Adjust lemon juice and salt gradually — acidity and seasoning can dramatically affect the dip’s balance.
- For a smoother texture, strain the dip through a fine mesh sieve after blending.
- Wear gloves when handling roasted beets to avoid staining your hands.
