Beetroot and Walnut Dip Recipe
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I love this dip so much! It’s sweet, but zesty, hearty thanks to walnuts and creamy tahini, super delicious with anything: a toast, crackers (of course), roasted vegetables or just raw veggie sticks. The key is to get quality beetroot, so head to your local farmers market to get the best produce. Beetroot is a winter crop in Australia, and the cooler temperatures actually enhance the sweetness of the beetroot. Beetroot is at its best now!
Not only this dip is delicious, it’s basically a nutrient powerhouse disguised as a snack. Naturally sweet and deeply earthy, beetroot is rich in antioxidants called betalains, which help reduce inflammation and protect your cells from damage. It’s also high in nitrates that can improve blood flow, support heart health, and even give your stamina a little boost. With plenty of folate, beetroot also plays a key role in red blood cell production and cell repair.
Creamy, rich, and slightly bitter in the best way, walnuts are loaded with plant-based omega-3s, which are fantastic for brain health and reducing inflammation. They also help support healthy cholesterol levels and, thanks to their protein and fibre content, can help keep you feeling full and energised.
Tahini, this silky sesame paste adds a lush creaminess and a subtle nutty flavour. Tahini is a great source of calcium, magnesium, and iron, making it excellent for bone health and energy production. The healthy fats in tahini also help your body absorb the fat-soluble vitamins from beetroot.
Cumin is a warm, fragrant spice. It supports digestion by stimulating digestive enzymes and adds yet another layer of antioxidants to the mix.
When you bring all these ingredients together, you get a dip that’s:
- Packed with antioxidants and anti-inflammatory compounds
- Great for heart and brain health
- Balancing for blood sugar and sustaining for energy
- Good for your gut
- Completely plant-based and nutrient-dense
It’s a beautiful example of food that tastes indulgent but also works hard to keep you feeling good.
Ingredients:
- 50g walnuts, roasted in an oven @ 160*C until golden and aromatic
- 1 Tb cumin seeds, toasted in a skillet until aromatic
- 200g beetroot (around 2 medium or 1 large), steamed or boiled
- 1 garlic clove, sliced or minced
- Juice of ½ lemon
- 2 Tb good quality tahini
- ½ tsp sea salt
Prep steps:
Roast walnuts in an oven at 160*C for around 10 mins or until golden brown and aromatic. While the walnuts are cooling down, put a tablespoon of cumin seeds in a hot skillet and dry-fry on medium heat again until slightly darker in colour and aromatic. Once cool, add the cumin seeds to a mortar and pestle (or a spice grinder) and grind finely.
Add cooled walnuts to a bender and blend until fine crumbs. Chuck in steamed beetroot, sliced garlic, lemon juice, half the cumin, salt and tahini. Blitz until it comes to a uniform paste. Taste and add more lemon juice, cumin or salt if it needs it.
Serve with our Organic Seed Crackers, some veggie sticks and enjoy!
PS. Watch me make this beetroot dip on Instagram and follow for more.
