Description
This vibrant Roasted Beetroot, Onion, and Macadamia Dip is a flavorful, gluten-free appetizer perfect for pairing with crackers or vegetable sticks.
Ingredients
Units
Scale
- 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