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Beetroot Dip


1 tablespoon whole cumin seeds

1 slice of mild-flavoured bread - optional

200g baked beetroot, peeled

1 garlic clove, preferably pre-cooked. (Baked or simmered in water in saucepan)

about 1 tablespoon tahini

juice 1 lemon or lime - to taste


  1. Toast cumin seeds in a dry frying pan over medium heat, shaking the pan, for 1-2 minutes, till darkened and aromatic. While hot, crush seeds using mortar and pestle, or in a spice grinder.
  2. Pulse bread in food processor, add beetroot, garlic, tahini, and lemon juice to taste. Blend to a paste.
  3. Season to taste, adding extra cumin as desired. This dip can take a lot more ground cumin than you might imagine.
  4. Notes:
  5. Serve with flat bread, crudites or brown ice-crackers.
  6. The bread is optional – the flavour will be more concentrated if you do not use the bread, and less creamy.
  7. To soften the beetroot flavour even further, add labne or plain Greek yogurt.
  8. If you omit the bread and the labne, you will have a dairy and gluten free dish.

Beetroot is an excellent source of antioxidants.

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