You can make two different dips with this recipe. They both have the same ingredients, the only difference is using carrot or beetroot. They are both equally delicious and are great to have in your fridge to eat with sandwiches, wraps, crackers, a dip for veggie sticks or fritters to name a few.
Roasting the vegetables gives these dips extra flavour as it brings out the vegetables natural sweetness that your kids are sure to love.
Carrot Dip and Beetroot dip/spread
- 500 grams carrots or beetroot (cut into roughly 3cm cubes)
- olive oil
- 1/3 cup greek yoghurt
- 1/4 cup tahini
- 1 large lemon (juice of)
- 2 cloves garlic
- 1/4 cup cashews or almonds
- salt to taste
On a baking tray, lightly coat the beetroot or carrot with olive oil and a sprinkle of salt and bake on 180 degrees for roughly 30 minutes or until tender.
Allow the carrot or beetroot to cool and then add the carrot or beetroot to a food processor or blender with the lemon juice, tahini, garlic, yoghurt, cashews or almonds and a good splash of olive oil and salt to taste. Use the pulse setting on your blender or food processor. Be careful not to blend it to a purée. You want the dip to have a slightly chunky texture.
Store in a jar or airtight container in the fridge for up to five days.
Makes 1 300 gram jar
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