5 from 1 vote
Beetroot Tahini Dip
Creamy Beetroot Tahini Dip with Dill
Prep Time
10 mins
Beetroot Tahini Dip made with creamy Greek yoghurt and fresh dill is a lighter alternative to hummus. Serve it as a light lunch or as a party nibble with crudités, crackers or tortilla chips
Course: Side Dish, Snack or Appetiser
Cuisine: Worldwide
Keyword: beet dip, beetroot dip, heathy dip, tahini dip
Servings: 6
Author: Jane Saunders
  • 100 g/ 4oz Beetroot (freshly roasted)
  • 4 tbsp Tahini
  • 1 Small garlic clove (or 1/2 large one)
  • 4 tsp Lemon juice
  • 1 tbsp Olive oil
  • 1/4 tsp Salt
  • 7 tbsp Greek Yoghurt
  • 1 tbsp Fresh dill leaves (picked from stems)
  1. Put all ingredients except the dill into a bowl and blitz with a stick blender until desired consistency is reached

  2. Alternatively place ingredients into a food processor and process as above

  3. Stir through the dill and a little black pepper to taste.

  4. Store in the fridge for up to 5 days (assuming your yoghurt is fresh)