Beetroot + Tahini Dip

Recipe originally posted on

Nothing beets this colourful roasted beetroot and tahini dip. Try it with fresh vegetables, corn chips, pita bread or with some fresh sourdough - you won't be disappointed!

For this dip, you'll first need to make some tahini in your NutraMilk. For the tahini, you'll need 2 cups (200g) of raw sesame seeds and 1/4 of a teaspoon of pink Himalayan salt (the salt is optional). Add the sesame seeds and salt in the NutraMilk container and blend on the butter cycle for 15-16 minutes. Once creamy, you can store in an airtight container in the fridge.


  • 4 x small (or 2 x medium) roasted beetroots

  • 2 x tablespoons of your homemade tahini

  • 5 x tablespoons of lemon juice

  • 1 x small clove of garlic (chopped)

  • 1 x tablespoon of lemon zest (zest of two lemons approx.)

  • 1 x tablespoon of ground cumin

  • 1 x pinch of salt and pepper to taste


  1. Preheat your oven to 190°c. Cut off the tops of your beetroots, scrub the roots clean, and place them in a covered oven dish with some water in the bottom. Roast until they are soft enough to poke with a fork. (You can also simmer in a covered saucepan until tender). Once the beetroots have cooled, peel off the skin.

  2. Add the beetroots and the rest of the ingredients into the NutraMilk container and blend until smooth. If the dip is a bit thick, you can add a bit of water and mix.

  3. Taste, season as required, and enjoy with your favourite veggies or breads!