This simple and healthy roasted garlic and beet dip is as beautiful as it is tasty. With only four ingredients it's easy to make a batch to serve with vegetables, chips, crackers or as a sauce for roasted vegetables or pasta! Bonus – it's vegan and paleo!
This easy dip is very similar to Trader Joe's roasted garlic and beet dip. Unfortunately, I haven't seen it at my local Trader Joe's lately so I've been making my own. It's so easy and delicious. I use it as a sauce on top of grilled veggies, gnocchi, or pasta, but it works perfectly as a party dip.
Roasting Garlic
If you've never done it, roasting garlic is super simple! Preheat an oven to 400℉. Cut the tip off of a bulb of garlic and drizzle with oil. Then, wrap aluminum foil around the garlic bulb and bake for about 45 -55 minutes. You'll want to let it cool for about 10 minutes before using it. Then, squeeze all garlic cloves out of the bulb. They’ll be soft and spreadable. Yum!
Roasted Beets
If you don't want to use canned beets, your can roast them yourself. Peel two medium sized beets, and roughly chop into quarters. The, place on an aluminum or parchment lined baking sheet. Toss with a little olive oil or other neutral flavored oil and roast in a preheated oven (400-425℉) for 25-30 minutes, or until a fork pierces the beets without resistance. Let cool a few minutes for blending with the other ingredients.
Making Roasted Garlic and Beet Dip
Once you've roasted the garlic (and beets if you're roasted them yourself) let everything cool for a few minutes and then place all the ingredients in a blender or food processor. Process until smooth. That's it! Easy, roasted garlic beet dip made at home.
Storing Roasted Garlic Beet Dip
This will last in the fridge for 3-5 days, making it a great appetizer to make ahead for a party or for keeping in the fridge for using as a pasta sauce or a quick snack. When storing, make sure the dip is tightly covered in an airtight container.
Looking for more appetizer and dip recipes? Check these out!
Roasted Garlic Beet Dip
INGREDIENTS
- 1 15 oz can beets or 2 medium beets, peeled and roasted
- ¼ cup tahini
- 1 head garlic roasted
- 1 tablespoon olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Roasting Garlic
- Preheat oven to 400 degrees
- Cut about 1/2 inch off the top of a head of garlic. Place garlic on aluminum foil and drizzle with oil.
- Wrap the aluminum foil completely around the bulb and bake for 45-55 minutes. Let cool for a few minutes before squeezing out the roasted garlic.
Making Roasted Garlic and Beet Dip
- Put the roasted garlic, beets, tahini, and olive oil in a blender.
- Blend until smooth.
- Add more salt and pepper if needed and re-blend.
Love this dip! So healthy and ridiculously easy to make… Will love to try this recipe. Thanks for sharing!#
I love garlic and this roasted garlic beet hummus sounds perfect for me to give a try. Beautiful colored hummus.
I love dips more than anything. They make any dish so special and exciting. And this dip is amazing even by itself, so I definitely need to try it soon!
Such an easy recipe to make but so healthy and delicious. I think I need to try it before Easter – can’t wait!
Roasted garlic is sensational. Never thought of turning it into a dip! This is so beautiful and colorful for spring!
These dip screams welcome spring and I’m excited. I love the color and the flavors this healthy dip offers.