Vibrant, easy to make, and healthy – this Egyptian Beetroot Dip is perfect to serve at holidays, parties, and family get-togethers. Serve with crackers for the perfect snack!
I can never resist a good dip on the party table, and this Egyptian Beetroot Dip has star-of-the table potential! It’s creamy, vibrant, healthy, and tastes as great as it is looks! Plus, it’s such a breeze to make, calls for a handful of ingredients and minimal prep.
When I am hosting, I make a bowl of this Egpytian beetroot dip along with my garlicky yogurt dip, salsa, and hummus. Serve with crackers, and you’ve made yourself the most addictive party station!
Jump to section: Egyptian Beetroot Dip
Beetroot Dip Ingredients
Even though the ingredients in this recipe Egyptian-inspired, they are all extremely simple and easy to find. Here’s what you will need:
Beetroot: the star of this dip, baked until soft and cooked through. It’s responsible for that vibrant color and a delicious earthy flavors
Garlic pods: wrapped in foil and baked along with the beetroot for flavor and aroma
Spices: cumin powder, coriander powder, cinnamon powder, paprika, and ground pepper delivers flavor and warmth
Greek yogurt: adds richness and makes the dip super creamy
Lemon juice: for a dash of tang and freshness
Nuts: toasted pine nuts, almonds, and pistachios are used as garnish. these add a nutty flavor and texture to every bite
Feta cheese: used as a garnish to add a savory kick and creaminess
Salt: to season
How To Cook Beetroot
There are various ways to cook beets for this Egyptian beetroot dip. Here’s what they look like:
- The first is roasting them in the oven. This is my favorite method because slow roasting really concentrates the flavor of the beetroot and makes them sweeter, and taste earthier.
- You can also air fry the beetroot. I only started doing this recently and I am happy to report that it works just as well as the oven. I prefer to make the dip in my air fryer when I am making a smaller batch.
- But can always boil the beetroot if you don’t have an oven. Boil for 30 minutes until the beetroot is fork tender. Boil them unpeeled in water for 30 minutes or till they are fork tender.
- You can also microwave them for 10 minutes with a little water in the dish. This effectively creates steam in the microwave, and is the fastest way to cook beets.
- Another way is to steam them in a steamer for 30 minutes. This reduces any nutrient loss and keeps most of the color intact too.
Richa’s Top Tips
- It’s important to wrap garlic pods in foil while baking. This traps steam, which helps it cook evenly, soften, and prevents burning
- Allow baked or air fried beetroot and garlic to cool down completely before grinding it to prevent accidents
- If you’re cooking the beetroot in the air fryer, there is no need to flip it in between. However, since each air fryer is different, I would recommend checking for doneness after every 10-15 minutes
- You can easily make this beetroot dip vegan by replacing Greek yogurt for a plant-based yogurt
Storage Tips
- Fridge: This beetroot dip stays good in the fridge in an airtight container for up to 4 days. Always use a clean, dry spoon to take it out.
Tip: Drizzle a thin layer of oil on top to prevent oxidation and retain the vibrant color
- Freezer: Even though it is techinically possible to freeze this beetroot dip, I would recommend it as it tends to change texture on thawing. It is best to make this dip fresh as needed.
Serving Ideas
- Pita bread, lavash, or plain crackers make the best carriers for this healthy beetroot dip and make the best party starters
- I love spreading this over my breakfast toast, in sandwiches and wraps for an explosion of flavor
- You can also serve it along with cut, raw veggies like carrots and cucumber for a healthy snack in between meals
A Fun Variation
I like using greek yogurt in this recipe because it keeps things healthier, but if you want something more indulgent, swap with cream cheese. The saltiness of the cream cheese balances out the sweetness of the beets beautifully. Note: If using cream cheese, do not add any extra salt to this recipe.
Tell me, can anybody resist that beautiful pick color? That sweet and salty earthy flavor of this Egyptian Beetroot Dip is so irresistible that you’ll be saying – maybe one more dip.
If you make this recipe, do send me pictures over on my IG @my_foodstory. I love to see all your recreations!
Watch Egyptian Beetroot Dip Recipe Video
Egyptian Beetroot Dip
Equipment
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Oven
Ingredients
- 4 Beetroots medium sized
- 6-7 Garlic Cloves
- 1 cup Greek Yoghurt
- 1/4 cup Lemon Juice
- 2 tablespoons Olive Oil Extra Virgin
- 1/2 teaspoon ground Cumin
- 1/2 teaspoon ground Coriander Powder
- 1/2 teaspoon ground Cinnamon
- 1 teaspoon Paprika
- 3/4 teaspoon Salt
- 1/8 teaspoon ground Pepper
- Toasted Pine Nuts, Almonds, Pistachios and Feta for garnish
Instructions
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Preheat the oven / air fryer to 220 degree celsius.
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Cut off the beetroot stems 1 cm from the roots. Scrub the beetroots and wrap them individually in aluminium foil. Wrap the garlic pods also in foil.4 Beetroots, 6-7 Garlic Cloves
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Bake beetroots & wrapped garlic pods for 45 minutes in the oven or air fryer.
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Cool and peel the beetroot. Chop the beets roughly. Place the beets, garlic, yoghurt, lemon juice, olive oil, cumin, coriander, cinnamon and paprika in a food processor and process till smooth and creamy. Season to taste with salt and pepper. Chill till required. Serve with warm, crusty bread or crackers.1 cup Greek Yoghurt, 1/4 cup Lemon Juice, 2 tablespoons Olive Oil, 1/2 teaspoon ground Cumin, 1/2 teaspoon ground Coriander Powder, 1/2 teaspoon ground Cinnamon, 1 teaspoon Paprika, 3/4 teaspoon Salt, 1/8 teaspoon ground Pepper, Toasted Pine Nuts, Almonds, Pistachios and Feta for garnish
Video
Notes
- Look for beetroots which have fresh, green leaves and roots which smooth and firm and are not bruised
- Cook the beets either in the oven, or with a little water in the microwave at high for 10 minutes
- You can also boil the beets in water on the stove till tender. Make sure to drain any excess water really well before using.
Nutrition
This article was researched and written by Urvi Dalal.
The post Egyptian Beetroot Dip | Healthy and Easy! appeared first on My Food Story.