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.
Print
Pin
Servings: 10
Calories: 99kcal
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: 1serve | Calories: 99kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 47mg | Potassium: 257mg | Fiber: 3g | Sugar: 5g | Vitamin A: 24IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg