Beetroot Dip And It’s 100% Vegan

Beetroot Dip

This vegan beetroot dip though was by no means a result of any kind of pre-meditated experimentation.

I tend to get bored of stuff very easily. Therefore, even if I am making the same old daal in my kitchen I like to play around with the regular ingredients. More often than not the results are not too bad 🙂

The other day, I was craving a mini Mediterranean feast. I was all set to prepare one until I opened the refrigerator and realized I had run out of yogurt! And I almost never, ever run out of yogurt. Anyway! Lack of yogurt was by no means going to stop me from creating my “favortiest” dip ever, for I was a woman on a mission.

A quick google search yielded some recipes with walnut but guess what, I did not have any walnuts on hand too! Now, this was the Almighty and Mr. Murphy throwing an open challenge and how could I not accept?!? I did not have yogurt, I did not have walnuts but what I did have was cashews and lots of gumption and I was off!

The results were well received and bowls licked clean. So, here is the beetroot dip recipe for you to try.

Beetroot Dip


Vegan Beetroot Dip


  • Oven roasted beetroot (medium sized)-2 (see here the perfect technique to roast beetroots-
  • Garlic- 6 cloves
  • Raw cashews – 12-14 kernels approximately
  • Cumin seeds- ½ teaspoon
  • Coriander seeds- ½ teaspoon
  • Freshly squeezed lemon juice- 2 teaspoons
  • Green chili (seeded and finely chopped)-1 (optional)
  • Salt- ¼ teaspoon or to taste
  • Extra virgin olive oil- 1 tablespoon
  • Toasted pine nuts-1 tablespoon for topping


  1. Roast the beetroots in an oven as per the link above, bring to room temperature and peel off the skin. Alternatively you can boil the beetroot but roasting imparts a deeper flavor to the dip
  2. Dry-roast the garlic pods on a thick-bottomed skillet on medium high heat or on a baking tray in an oven until they are tender. Always roast the pods with the skin to avoid burning. The skin can be easily peeled off after they are roasted
  3. While the beetroots are roasting, soak the cashews in a cup of warm water for 15-20 minutes
  4. Dry roast the cumin and coriander seeds on a thick-bottomed skillet on medium heat for 2-3 minutes until the seeds release their distinct fragrance. Take off the skillet and let cool, then pound to a powder or blend in a blender
  5. Once the beetroots have come to room temperature, cut into small cubes and in a high speed blender blend them together with the roasted spices, garlic, lemon juice, green chili (if using), salt and olive oil. Adjust salt and lime if necessary, drizzle with olive oil and garnish with chopped peanuts and serve with some toasted pita or whole-meal crackers


Calories (per serving)- 90
Nutrition- Folate/Manganese/Potassium/Copper/Fiber/Magnesium/Phosphorus/Vitamin C/Iron/Vitamin B6/Copper
It does wonders for your- Blood Pressure/Sleep/Immunity/Skin health/Joints/Bones
This is “My 10am/3 pm Meal”


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  • Reply
    Tarana Desai
    September 18, 2017 at 2:17 pm

    I am loving your creativity – how you are able to cook up something with mimimum ingredients.

    Keep them coming 😋

    My family will be ever grateful as I might just start loving the kitchen 😉

    • Reply
      September 18, 2017 at 10:39 pm

      Thank you Tarana! Your appreciation means a lot!

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