Beetroot Dip

Beetroot Dip

A seasonal and colourful dip; you could enjoy it as a meze or even use it as a salad dressing!


  • 2 medium-sized beetroots
  • 1/2 cup tahini
  • juice of a medium lemon 
  • 2 garlic cloves
  • 2 tsp Colive Extra Virgin Olive Oil (optional: some to drizzle) 
  • 1/3 tsp salt 
  • Pomegranate molasses to drizzle (optional)
  • Finely chopped parsley to garnish (optional)


  1. Peel and boil beetroots until they are soft and tender.
  2. While the beetroots are boiling, finely chop your garlic cloves and put them in a bowl.
  3. Add your tahini and salt to the same bowl. 
  4. Start slowly adding and mixing in the lemon juice.
  5. Once the beetroots are ready, chop them into the bowl; use a hand blender to combine and create a smooth purple paste.
  6. Then slowly add your Colive Extra Virgin Olive Oil to this paste and stir.
  7. Put it in a serving bowl, drizzle with more Colive Extra Virgin Olive Oil and some pomegranate molasses. Garnish with a little chopped parsley and enjoy with some toasted bread or crunchy breadsticks... 
Tags: Mezze