Beet Dip
putting those Hot Chocolate Packets to use!
I first fell in love with this dip thanks to a friend who introduced me to mutabal shawandar – a beet dip.
I’ve since adapted the recipe to make it my own, adding a slight tweak, adding spicy harissa and extra garlic (because there’s no such thing as too much garlic). The result is a bright, beautiful beet dip that’s as delicious as it is nutritious. This easy beet recipe is completely plant-based, comes together quickly, and makes a healthy snack or appetizer. It’s an antioxidant-rich recipe that also happens to be an eye-catching healthy snack for any occasion – from impressing guests at a party to refueling after a long run.
Ingredients
- 3–4 roasted beets (medium-sized)
- Juice of 1 lemon (or more, to taste)
- 2–3 tablespoons tahini
- 3–6 raw garlic cloves (adjust to your garlic preference)
- 1–2 teaspoons harissa (North African chili paste)
- Salt, black pepper, and white pepper, to taste
- Generous drizzle of olive oil (for blending and garnishing)
Instructions
1. Roast the veggies:
Preheat your oven to 400°F (200°C). Peel and cut the beets into chunks (about 1-inch pieces). If using the eggplant, pierce it a few times with a knife (or slice it in half lengthwise). Toss the beet chunks (and eggplant, cut side down if halved) with a light drizzle of olive oil, plus a pinch of salt and pepper. Spread them out on a baking sheet. Roast for about 30–40 minutes, flipping the beet pieces halfway, until the beets are fork-tender and the eggplant is soft and collapsed. Let them cool for a few minutes so they’re easier to handle.
2. Blend it all up:
Once the roasted beets are slightly cooled, transfer them to a food processor or blender. Scoop out the soft flesh of the roasted eggplant (if you used one) and add it in as well. Add the tahini, peeled garlic cloves, and harissa paste on top of the beets. Pour in the lemon juice and a tablespoon or two of olive oil. Pulse the mixture until it starts to combine, then blend continuously until smooth. Tip: You can decide how creamy or chunky you want your dip – pulse less for a rustic texture or blend more for a silky-smooth puree.
3. Taste and adjust:
Now for the fun part – tasting! Give your beet harissa dip a taste and adjust the seasoning to your liking. Some like it saltier, some spicier, some more zingy. If you love heat, add another pinch of harissa or a dash of cayenne. If you’re like me and can never have enough garlic, throw in another clove. Want it more tangy? Squeeze in a bit more lemon juice. Don’t forget to add salt, black pepper, or white pepper to taste. This is the moment to make the dip truly your own, so tweak away until the flavor makes you do a little happy dance.
4. Serve and enjoy:
Spoon the finished beet dip into a serving bowl. Use the back of the spoon to swirl it attractively. Drizzle generously with olive oil on top to give it a nice shine and extra richness. You can also sprinkle a pinch of extra white pepper or chopped fresh parsley, or even toasted seeds or walnuts for a bit of crunch. Serve this vibrant harissa dip with your favorite dippers – warm pita bread, pita chips, crunchy veggies like carrots and cucumber, or spread it on sandwiches and wraps. Hope you enjoy the dip!
Iski Note
Health Benefits of Beets (Why This Dip Is Great for You)
Beyond its addictive taste, this beet dip is a nutritional powerhouse. Beets are famed for being nutrient-dense and have some amazing health perks that make this plant-based dip even more rewarding to eat!
Why this recipe hits
Beets are high in natural nitrates — your body turns those into nitric oxide, which helps open up blood vessels and gets oxygen flowing more efficiently. That means more energy, better endurance, and yes — more glow. No wonder athletes are into beet juice. This dip? Same benefits, way better taste.