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Beetroot tahini dip


  • Author: alicia gonzalez tome
  • Prep Time: 5 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 cup 1x
  • Category: Appetizer, snack
  • Cuisine: Australian
  • Diet: Vegan


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. 



1 medium beetroot raw OR pickled beetroot

2 tablespoons of tahini

1/3 cup of walnuts


  1. If using a raw beetroot: wrap the beetroot in foil with a splash of water. Cook in the oven at 220 degree Celsius for 1 hour or until soft (you should be able to insert a knife easily). Let it cool, peel and chop in big medium size chunks.
  2. Add all the ingredients to a blender and blend until very smooth.
  3. Transfer to a small bowl and enjoy!


  • Store in the fridge for up to 7 days in an airtight container.

Keywords: beetroot dip recipe, beetroot tahini dip, beetroot and tahini dip, vegan beetroot dip