This roasted beetroot dip is one of the most incredible dips I have ever tasted. This might just be the best kept secret in the beetroot-loving world. I have shared this scrumptious dip with some staunch skeptics who took their first bite with a dreaded wince that quickly turned into a look of orgasmic surprise coupled with a mouse-like falsetto cry of "I didn't know beetroot could taste this good"! Sufficed to say - they are now converts.
Preheat oven to 200 C.Toss the beetroot in a little bit of cold pressed olive oil and a pinch of sea salt and bake for about an hour or until tender. Check them periodically to make sure they don't burn.
Throw the beetroot into the food processor with all the cumin, coriander, salt, half the garlic, and half the chilli. Drizzle in half the olive oil and pulse until well combined.
Add in the rest of the olive oil gradually to reach your desired consistency.
Now taste and adjust the quantities of chilli, garlic and salt. This will depend on the heat of your chilli.
Stir through chopped coriander and serve with pita breads, ciabatta or chips. YUM!
this is amazing! hubby tasted it and said it was "restaurant quality" - high praise indeed from a man whose usual reaction is rarely more emphatic than "very nice". Everyone should try this dip, it'll change the way you think about beetroot! thanks for the recipe - 05 Sep 2015
Just made this and it's so delish we tried it before I could even chill it. Hubby not a huge fan of beetroot but liked it. I halved the recipe in case we were t keen on it. Hubby said he might like it more by adding in some sour cream but I think wait until it's chilled first. - 25 Apr 2015