Skip to content

Special thanks to all the high-powered blenders and food processors out there, for allowing us to enjoy beetroot in this form: the smoothest, creamiest beetroot dip that ever was. (and ridiculously vibrant, too!)

You will need

Serves 4

  • 1 small beetroot, peeled and chopped
  • 1 x 400g can butter beans, drained
  • 1/4 cup tahini
  • 3 tablespoons olive oil (or sub water)
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon salt
  • 1 onion, thinly sliced
  • 1 tablespoon coconut sugar

Share this recipe


10 mins to prep

  1. Step 1

    Bring a small pot of water to the boil. Add the beetroot and cook for 10 minutes or until it is tender.

  2. Step 2

    Add the cooked beetroot, butter beans, tahini, 2 tablespoons of olive oil or water, spices and salt to a high-powered blender. Blend until as smooth as possible. Set aside.

  3. Step 3

    To caramelise the onions, add 1 tablespoon of olive oil and all the onion to a large saucepan over high heat. Saute for 5 minutes or until slightly softened. Add the coconut sugar and ½ cup water and reduce the heat to medium. Cover the onion and stir occasionally. Cook the onions for 10 minutes or until they are soft and caramelised.

  4. Step 4

    Scoop the beetroot dip into a bowl and top with the caramelise onions. Serve with crackers, raw vegetables, crudites or as desired.

Hot tip!

For an extra creamy dip, cook the canned butter beans in a medium pot of water with a pinch of baking soda until the beans are extra soft and breaking apart.

This website uses cookies

And not just the choc chip kind! We also use cookies to improve your experience on our site – for example, they will allow you to ‘favourite’ your top recipes, which is very handy! To find out more, you can read our privacy policy