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Roasted Beetroot Dip (WF, GF, DF, EF)

Posted on 27/08/2014 by Zam Martin

An easy and quick dip to whip up when guests pop around. 



IMG 0947

  • 2 Beetroot, cubed
  • 1 (400gm) can chickpeas
  • 2 tablespoons tahini
  • 1 teaspoon cumin, ground
  • 1 teaspoon tumeric, ground
  • 10 drops tabasco sauce
  • Juice of 1 lemon
  • ¼ - ½ cup olive oil
  • Salt & pepper, to taste
  • A little water if required for consistency


  1. Roast the cubed beetroot in oven at 180 degrees for 20-30 minutes until cooked
  2. Blend all ingredients together in a blender until makes a smooth consistency. Use a little water if required to make it the consistency you would like.
  3. Serve with crackers, corn cakes, rice crackers or on the side of a salad.

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