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Smokey Beetroot Dip

August 14, 2014 By Jo Anderson 1 Comment

Smokey Beetroot Dip ~ The Luminous Kitchen

I love this smokey beetroot dip. It’s as easy to make as hummus ( just takes a little longer to roast the beetroots) and it’s great to keep in the fridge to have with carrot sticks or crackers in the afternoon when the 3 o’clock munchies hit.

The smoked paprika really gives a beautiful smoky, rich flavor and the lemon juice cuts through the richness of the roasted beetroots.

You can store it in the fridge in a sealed container for up to 6 days.

Smoky Beetroot Dip
 
Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins
 
Serves: 4
Ingredients
  • 3 medium beetroots
  • 1 Tbls olive oil
  • 1 can chickpeas, drained
  • juice of 1 lemon
  • 2 cloves garlic, minced
  • ½ tsp sea salt flakes
  • 1 level Tbls smoked paprika
  • 2 Tbls chopped dill
  • 1 Tbls pumpkin seeds
  • small handful of sprouts to garnish
  • crumbled feta to serve ( optional)
Instructions
  1. Preheat the oven to 200C
  2. Wash the beetroot, then cut into quarters and toss in the olive oil. Season with some salt and pepper and roast in the oven on a lined baking sheet for 40 minutes or until tender.
  3. When the beetroots are done, remove from the oven and set aside to cool
  4. Combine the chickpeas, lemon juice, garlic, sea salt and paprika in a food processor. Add the beets when they are cool enough.
  5. Process until smooth.
  6. Garnish with dill, sprouts, pumpkin seeds and feta and serve with carrot sticks or crackers.
3.2.1311

 

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Filed Under: Sides and Salads, Snacks, Veggie

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Comments

  1. tegan says

    August 15, 2014 at 3:52 am

    YUM! I am obsessed with smokey paprika, adds a nice little touch to so many dishes. Will definitely give this one a try x

    Reply

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Welcome

Hi I'm Jo, former yacht chef, now I style and take pretty pictures of food. Originally from Cape Town, South Africa, I now live in Australia with my husband, Corey and our baby girl. Next to them my favorite things include my camera and cheese. We like real, uncomplicated food and letting nature be our muse.
 

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