Dips, Spreads & Condiments, Recipes
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Vegan Beetroot Dip

Spent yesterday baking ahead for afternoon tea with my baby cousin and aunty, when I came a cross a heap of organic beetroots I forgot about in my back fridge.

I’ve always loved the taste of them but never found a way to make something tastier than a boring boiled beetroot and spinach salad, so I went onto pintrest and found some inspiration for this Beetroot Dip – which I made for the first time in my new Optimum 4200 blender!

Screen Shot 2015-10-18 at 11.09.28 am

(Yep, I was bouncing up and down like a child watching it blend – it was exciting. My brand new baby I saved for, was right in front of me. Best day ever.)

The verdict? Nothing beets, beetroot dip.. not even pesto or vegan mozzarella cheese. This shiz is the biz.

Screen Shot 2015-10-17 at 11.55.23 pm

  • 1 medium beet – cleaned, peeled and cubed
  • 2 tblsp tahini
  • 5 tblsp lemon juice
  • 1 clove garlic
  • 1 tsp cinnamon
  • pinch himalayan salt
  1. Boil beetroots in small saucepan on medium to high heat until soft (5-10 minutes), then drain and cool.
  2. In a food processor or blender, pulse beets with remaining ingredients until smooth.
  3. Taste and add extra quantities accordingly to your desired taste. If its too watery, add more chickpeas.
  4. Enjoy chilled with vegetable sticks or flaxseed crisps.
  5. Store leftovers in a air-tight container up to 3 days in fridge.


much love, x

– you can also find me on – instagram: @itswholesomekay  | facebook: wholesomekay




1 Comment

  1. Pingback: Healthy Halloween Food Ideas | wholesomekay

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