Beetroot, Dill and Tahini Dip

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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