Roast Beetroot Dip with Onion and Macadamia
This roast beetroot dip with onion and macadamia is a healthy alternative to the supermarket dips which are often packed full of preservatives and additives. It tastes amazing as well as being gluten free, dairy free and preservative free.
Ingredients
- 3 - 4 beetroots
- 1 onion peeled and roughly sliced
- 4 garlic cloves peeled
- 1/2 cup macadamias or you can use cashews or blanched almonds
- 5 tablespoons lemon juice
- 2 tablespoons tahini either hulled or non-hulled
- 1 teaspoon ground cumin
- pinch of sea salt
Instructions
- Pre-heat oven to 180 C | 360 F
- Place beetroots on baking tray and cover with foil. Cook for 40 minutes. Next, add the onion and garlic to the baking tray, cover with the foil and cook for a further 10 minutes. Finally, add the macadamias to the baking tray , cover with the foil and cook for 10 more minutes.
- Remove the baking tray from the oven and set aside to cool.
- Peel the skin off the beetroots (you may want to wear latex gloves for this part) and add to a food processor (or a blender or thermomix) with the onion, garlic, macadamias, lemon juice, tahini, cumin and sea salt and process until your reach your desired consistency.
- Store in the refrigerator until ready to serve with your favourite crackers.
Notes
This beet dip will last up to 6 months in the freezer or 4-7 days in your refrigerator. If freezing, place into small freezer friendly containers.
Nutrition
Serving: 1serveCalories: 99kcalCarbohydrates: 9gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 47mgPotassium: 257mgFiber: 3gSugar: 5gVitamin A: 24IUVitamin C: 7mgCalcium: 26mgIron: 1mg
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