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Roast Garlic, Beet and Hazelnut Dip

A bright colourful dip made with delicious sweet beets, nutty hazelnuts and a good bite from garlic!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Chews and Brews

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees.
  2. 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.
  3. Roast the beets and garlic in the preheated oven for 25 mins. Give the mixture a stir once or twice during roasting.
  4. Add in the diced onion and the hazelnuts and roast for another 10 minutes.
  5. Remove the roasting dish from the oven and let everything cool.
  6. 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.
  7. Transfer dip to a small bowl and serve with fresh cut vegetables, pita chips or your favourite cracker.