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Lemon Tahini Roasted Beetroot Dip

Yields1 ServingPrep Time5 minsCook Time35 minsTotal Time40 mins

A great way to incorporate tahini into your diet, which is rich in minerals, a great source of calcium and high in vitamin E and B vitamins. Not to mention the many benefits of beetroot and turmeric which are proven to improve blood flow.

 1 to 2 large beetroots, peeled and diced
 1 to 2 garlic cloves
 1 tsp Changing Habits Turmeric Powder
 1 tbsp apple cider vinegar
 1 lemon, juiced
 2 tbsp Tahini
 1 tbsp coconut oil
 Changing Habits Seaweed Salt to taste
 a pinch of pepper

Preheat the oven to 180C.


Add the chopped beetroot and coconut oil to a roasting tray and mix together so the beetroot is coated evenly. Pop into the oven for 20-30 minutes (or until cooked through).


When the beetroot is ready, remove they tray from the oven.


Add all the ingredients (and salt to taste), to a quality food processor or thermomix and blend until desired. We left ours a little chunky, but if you like yours really smooth, scrape down the sides, add a touch more coconut oil and blend again.


Taste the dip and adjust if needed.


Spoon/ scrape into a bowl and serve with our turmeric seedy crackers, celery, cucumber or carrot sticks.