This beetroot dip recipe with tahini is very easy to make, delicious and super healthy. All you need is 3 ingredients plus a blender. Vegan, gluten-free and dairy-free.

To clarify from the start, this is dip recipe, not a hummus recipe, as there are no chickpeas on the ingredients list.

Saying that, this is a delicious dip full of earthy flavour thanks to the beetroot being the main ingredient.

WHAT YOU WILL NEED TO MAKE THIS BEETROOT DIP RECIPE

The simplicity of the ingredients list is exceptional! All you need is beetroot, tahini and walnuts. I cook with very little salt in general, and I don't think this recipe needs any at all, because I love the flavours as they come. Feel free to add some if you wish though!

For the equipment you need an oven (optional) and a blender. The oven is optional because you can use pickled beetroot instead of a raw one, and skip the oven step altogether (plus also save 1 hour).

HOW TO MAKE THIS BEETROOT DIP

Because cooking from scratch is really my thing, I like to cook a raw beetroot myself, but as I mention above, you can use pickled beetroot instead. If you are keen enough to cook it yourself, here you are the method:

Put the beetroot in foil with a splash of water, and cook in the oven at 220 degree Celsius for 1 hour or until soft. Let it cool and peel. I like to do this while I am cooking something else in the oven, as otherwise I find it's a bit of a waste of energy.

Chop the beetroot and add it to a blender cup along with the tahini and walnuts, blend until smooth and enjoy!

WHAT TO EAT WITH THIS BEETROOT TAHINI DIP

Let me say my favourite quote again EAT THE RAINBOW! The intense purple-pink colour of this dip, makes any dish instantly more beautiful.

Eat the dip with veggie sticks and crackers as a snack.

Make a toast or wrap and use it as spread. Add some avocado slices and spinach for a winner combo.

Add a dollop of dip to a salad bowl.

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