I love vegetables and dip and I love chips and dip; but that dip usually doesn’t fair well with my waist line so I am always looking for new dips to make that are healthy and tasty! Enter roasted garlic beet hazelnut dip! This recipe is inspired by a beet and walnut dip that I stumbled upon in one of my many Pinterest sessions. First, I don’t really like walnuts that much; I find them bitter and dry. Do you know what I mean by dry? They stick to my mouth and I can’t seem to get rid of the bitter taste! Second, since I don’t like walnuts, I never have them in my house; instead I had a bag of hazelnuts and figured they would go nicely with roasted beets! And they did! Lastly, I love beets and have wanted to make a beet dip for a while now! And that’s how the roasted garlic beet hazelnut dip came to be!
Roasted Garlic Beet Hazelnut Dip
To start, I had two kinds of beets that I used for this recipe. I had chioggia and cylindrical beets. Chioggia beets are also known as candy cane or bullseye beets because they are red and white striped! They are really pretty and I have a few left that I can’t wait to use in a bright colourful salad! And cylindrical beets are your basic beet in a long, cylinder form, hence the name.
I peeled and chopped up my beets and put them in an oven safe roasting dish. I peeled an entire bulb of garlic (have I mentioned I love garlic?) and tossed the cloves in with the beets. I added coconut oil to the beets and garlic, sprinkled salt and pepper and tossed well to coat. I roasted the beets and garlic in the oven at 375 degrees F for 25 mins.
I diced 1/2 an onion and after the beets and garlic roasted for 25 minutes, I added in the diced onion and the hazelnuts and roasted for another 10 minutes. Next I removed the roasting dish from the oven and let everything cool.
In a food processor (a blender works well too), add roasted vegetables and nuts, herbs, tahini and lemon juice and blend until everything is combined into a puree and is a thick consistency. If too thick, add a little water to thin it a little.
Transfer dip to a serving dish and serve with fresh cut vegetables, pita chips or your favourite cracker. Or if you are feeling creative, try this dip as a spread on a roast beef sandwich! Delicious!
- 2 large beets (any kind), cut into chunks
- 1 garlic bulb, peeled leaving only the cloves
- 2 tbsp coconut oil
- Pinch sea salt and fresh ground pepper
- 1/2 onion, diced
- 1 cup hazelnuts
- 1 tsp cumin, dried
- 1 tsp coriander, dried
- 2 Tbsp tahini paste
- 2 Tbsp lemon juice
- Preheat oven to 375 degrees.
- Put the garlic cloves and beets into a oven safe roasting pan. Add coconut oil and sprinkle sea salt and pepper over vegetables. Toss well to coat.
- Roast the beets and garlic in the preheated oven for 25 mins. Give the mixture a stir once or twice during roasting.
- Add in the diced onion and the hazelnuts and roast for another 10 minutes.
- Remove the roasting dish from the oven and let everything cool.
- In a food processor (a blender works well too), add roasted vegetables and nuts, herbs, tahini and lemon juice and blend until everything is combined into a puree and is a thick consistency. If too thick, add a little water to thin it a little.
- Transfer dip to a small bowl and serve with fresh cut vegetables, pita chips or your favourite cracker.
As a dip or as a sandwich spread – how would you use this roasted garlic beet hazelnut dip recipe?