If this magenta-colored party dip can’t transform the beet haters out there, I don’t know what will.
Admittedly, beets are not my favorite food. I don’t dislike them, they are just kind of… meh. However, when I spotted this recipe on Pinterest, I knew I had to give it a try. Hot pink and vegetable-rich? My two favorite things!
I started with a recipe from A Cozy Kitchen, but I cut back the oil and made some other tweaks to make it Dietitian-approved. This dip is great for veggies and toasted pita, but would also work well spread inside sandwiches or wraps.
(Recipe adapted from A Cozy Kitchen)
Makes about 2 cups
- 1 large beet (rinsed, and greens removed)
- 1 (15-ounce) can garbanzo beans, drained
- 3 garlic cloves, peeled and chopped
- 3 tablespoons tahini paste
- Juice from 1 lemon
- ½ teaspoon lemon zest
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 tablespoons extra-virgin olive oil
- Preheat the oven to 400 degrees F.
- Fill a small baking dish (I used a loaf pan) with a shallow layer of water (about 1/3 cup water, or about ½ inch layer across the bottom of the dish).
- Place the beet in the baking dish, cover the dish with foil, and roast in the oven for 45 minutes, until the beet is tender when poked with a fork.
- Allow the beet to cool, then slice off the tops of the beet, peel it and chop it.
- Add the chopped beet, garbanzo beans, garlic, tahini paste, lemon juice, lemon zest, ground cumin, ground coriander, and olive oil to a powerful blender or food processor, and blend until smooth. (I actually used an immersion blender, but a food processor or Vitamix would be ideal.)
- Taste, and adjust spices as desired.
Nutrition (per 2 Tbsp serving): 54 calories, 3g fat (0g saturated), 5g carbs (1.5g fiber, 0.5g sugar), 1.5g protein, 78mg sodium