Nourishing Vegan Beet Dip with Hemp Hearts
This silky beet dip made with tahini, hemp hearts and balsamic vinegar will WOW your friends because it’s absolutely gorgeous and richly flavourful. Bonus: it comes together effortlessly in the blender with just a few ingredients!
Equipment
- High Speed Blender
Ingredients
For Roasted Beets
- 1 pound fresh beets or about 3 cups pre-cooked beets
- 2 large cloves garlic, skin on stick to 1 medium peeled clove if not roasting!
- 1 tablespoon avocado or olive oil omit if not roasting
- ½ cup hemp hearts
- ¼ cup tahini
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon balsamic vinegar
- ¾ teaspoon salt plus more for roasting
- freshly cracked pepper
- ¼ cup water plus more as needed for silky texture
Instructions
- If roasting the beets: preheat oven to 400℉ (205℃). Prep a rimmed baking sheet with parchment. Wash, peel and cut beets into 1/2 inch (1 cm) chunks. Place on prepared baking sheet and toss with oil and garlic cloves, plus some salt and pepper. Cover with foil and roast for 20 minutes, until beets are fork tender. Set aside for a few minutes so they're safe to handle.
- Place beets into a high speed blender with garlic (squeeze roasted garlic out of peel!), hemp hearts, tahini, lemon juice, balsamic and 3/4 tsp (3 mL) salt. Add 1/4 cup water and blend, starting on low, increasing to medium and medium high as it blends, for a total of 1-2 minutes. Add water, 1 tablespoon at a time as necessary for a silky dip.
- Serve as is, or with desired toppings for a cute appetizer (see ideas in blog post!). Leftovers keep in fridge for 3-4 days. A bit of separation is normal, just stir and eat.