Beetroot, Dill and Tahini Dip

      Category:
      Description

      Ingredients

      2 medium-sized beetroots

      ¼ cup (60ml, 2fl oz) olive oil

      Salt and pepper to taste

      1 tbsp tahini

      1 clove garlic, minced

      2 tbsps lemon juice

      1 tsp ground cumin

      2 tbsps dill, chopped

       

      Method

      Preheat air fryer to 200°C (400°F).

      Rub the beetroots with olive oil and season with salt and pepper. Place the beetroots in the air fryer basket and cook for 30-40 minutes or until the beetroots are tender and easily pierced with a fork. Flip them halfway through the cooking time for even roasting.

      Allow the beetroots to cool slightly then place in a food processor with the tahini, garlic, lemon juice, cumin and dill.

      Blend until smooth and creamy. If the dip is too thick, add water gradually (1 tablespoon at a time) until you reach your desired consistency.

      Season with additional salt and pepper to taste.

      Serve the beetroot dip on crackers topped with grated cheese, toasted seeds and chives. 

      MAKES 1 cup
      prep + Cook time: 50 mins

       

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