Beetroot Dip Food

Provided by Liza Schoenfein

Categories     Condiment/Spread     Food Processor     Appetizer     Roast     Fourth of July     Vegetarian     Root Vegetable     Beet     Sour Cream     Self     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

• Ingredients

A healthy and vibrant dip, flavoured with nigella seeds and cumin to serve with crudites or flatbreads - it works well in lunchboxes too

Provided by Emily Kydd

Categories     Lunch, Starter

Time 10m

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 48 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

Provided by Food Network

Categories     appetizer

Time 37m

Yield 8 servings

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 35.6 calorie, Fat 1.3 grams, SaturatedFat 0.2 grams, Carbohydrate 5.7 grams, Fiber 1.6 grams, Protein 0.9 grams

This was given to me by an Egyptian friend who said it's a family recipe. I like the fact it's doesn't contain dairy and nuts so it was perfect for Menu #24612 because we had a few guest who are lactose intolerant and have an allergic to nuts. You can chill the dip until it's needed. It will keep for two days in the refrigerator but the flavour will enhance

Provided by Chef floWer

Categories     Lunch/Snacks

Time 5m

Yield 850 grams

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 0.7, Sodium 0.7, Carbohydrate 0.1, Sugar 0.1

Make and share this Beetroot Dip recipe from Food.com.

Provided by Latchy

Categories     Low Protein

Time 55m

Yield 2 cups

Number Of Ingredients 5

• Ingredients

Nutrition Facts : Calories 161.9, Fat 3.9, SaturatedFat 2.2, Cholesterol 13, Sodium 211.7, Carbohydrate 27.2, Fiber 4.4, Sugar 21.7, Protein 7.3

Such a colorful appetizer!

Provided by Eden

Categories     Appetizer

Time 1h10m

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 153 kcal, Carbohydrate 8 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 276 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

While I don't go in for starters, even if I have friends to dinner, I am - as I mention often - a dips-with-drinks devotee. This is a new addition to my stable of regulars: the beetroot not only turns the chickpeas a quite ridiculously uplifting pink, but its earthy sweetness is smokily tempered by the tahini and, furthermore, it helps create a smooth and soft texture, all the better for dipping a baby carrot, a radish or, indeed, a tortilla chip in. And I generally bring it out as a pair with the Coriander and Jalapeño Salsa: I can never resist the combination of pink and green, but more, the sharpness of the green sauce is perfect with the luscious creaminess and depth of the pink one. I tend to use the Spanish chickpeas (along with the gloop they sit in) that come in jars, though they are admittedly a lot more expensive than canned, but have such a soft and velvety texture. All too often canned chick peas have a resistant pebbliness which can never quite be blitzed smooth. Still, by far the most economical option if you want soft and creamy chick peas is to soak and cook 300g/ 1⅔ cups dried ones, though remember to keep some of their cooking liquid to add while blending. (If you have a slow cooker or an Instant Pot, you wouldn't even need to soak them.) I do have to insist you use a beetroot you've roasted yourself which, while easy enough, does take more time than one ever imagines; I cannot, I'm afraid, recommend ready-cooked beetroot here. I must also recommend you get the more fluid and less claggy proper Middle Eastern tahini. But this is not just a dip: when I first started making it, I did think of it as Beetroot Hummus, but then I decided that perhaps it was too mutant a version to be worthy of the name. But still, I eat it, too, just as I would a traditional hummus; it is very fine spread thickly on bread or toast, topped with long skinny wedges of avocado, spritzed with lime and sprinkled with sea salt and those fairy fronds of dill. And, splodged vibrantly on a plate of dry-fried halloumi slices sitting saltily on peppery rocket/arugula, sharply dressed and dotted with capers, chopped fresh mint scattered over the lot, it makes for a fabulous light lunch or supper. However you eat it, I can promise it will brighten up any day! For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Makes: approx. 900ml / 3¾ cups

Number Of Ingredients 7

• Ingredients