This is impressive. A gluten-free, refined sugar-free, and dairy-free dip that is flavorful and is great as an appetizer. Why not give it a try?
I have been wanting to create a Roast Beetroot, Onion + Macadamia Dip for quite some time now. I am a fan of having crackers and dip (with a glass of white wine) on a Friday or Saturday afternoon (sometimes both), but am sick of finding dips that are packed full of preservatives and additives. 
So, it was time to create my own. I already have a Guacamole (that you can check out here) and I will be sharing my hummus dip recipe soon.
This Roast Beetroot, Onion + Macadamia Dip goes really well with either my Rosemary + Sesame Seed Crackers or my Paleo Crackers and is gluten, dairy and refined sugar free.
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- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
This vibrant Roasted Beetroot, Onion, and Macadamia Dip is a flavorful, gluten-free appetizer perfect for pairing with crackers or vegetable sticks.
Ingredients
- 3 - 4 beetroots (approximately 450 - 500 grams)
- 1 onion, peeled and roughly sliced
- 4 garlic cloves, peeled
- 1/2 cup macadamias
- 5 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon dried cumin
- Pinch of salt
Instructions
- Preheat your oven to 180°C (356°F).
- Place the beetroots on a baking tray and cover with foil. Roast in the oven for 40 minutes.
- After 40 minutes, add the onion and garlic to the baking tray, cover again with the foil, and continue to roast for an additional 10 minutes.
- Remove the tray from the oven and allow the vegetables to cool slightly.
- Peel the beetroots and place them in a food processor along with the roasted onion, garlic, macadamias, lemon juice, tahini, cumin, and a pinch of salt.
- Blend until smooth and creamy. Taste and adjust seasoning if necessary.
- Transfer the dip to a serving bowl and serve with crackers or vegetable sticks.
Notes
This dip pairs well with rosemary and sesame seed crackers or paleo crackers. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute macadamias with cashews if preferred.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 8 grams
- Sodium: 150 mg
- Fat: 12 grams
- Carbohydrates: 18 grams
- Fiber: 4 grams
- Protein: 4 grams
- Cholesterol: 0 mg
Frequently Asked Questions
Can I substitute macadamia nuts with another type of nut in this dip?
Yes, you can substitute macadamia nuts with cashews or walnuts, but the flavor and creaminess may vary slightly.
What should I do if the roasted beetroot is too firm?
If the roasted beetroot is too firm, try increasing the roasting time by 10-15 minutes until they are tender.
Can I use store-bought roasted beetroot for this dip?
Yes, using store-bought roasted beetroot can save time, but be sure to check for any added preservatives.
