This tahini beetroot spread is the perfect alternative to beetroot hummus. The strong and earthy flavor of the tahini goes really well with beetroot and makes it a strong and flavorful spread. This paste is great as a veggie spread for sandwiches or as a dip.
Mutabal shawadar is a traditional Syrian roasted beet dip made with tahini and garlic. While I didn't know about this dip when coming up with this recipe, I love the flavor combination. This homemade dip is a great addition to your appetizer platter or perfect to snack on when hungry. It's ready in less than 10 minutes and only requires 5 ingredients.
Ingredients and where to find them
- Pre-cooked beetroots (vacuum-packed): in my opinion, pre-cooked beets are the easiest to use in beetroot recipes (no cooking required, time-saving and no risk of staining). They are usually available in the fridge or vegetable aisle of the supermarket.
- Tahini is a sesame paste that has a consistency similar to nut butter. You can find light tahini (also called white tahini) made from white sesame seeds (without husk) and dark tahini made from whole sesame seeds (with husk). The darker the color, the stronger the taste. You can often find tahini at the nut butter aisle of your supermarket or the ailse that sells products from around the world.
- Maple syrup balances out the intensity of the tahini and the earthy note of the beetroot. It's a key ingredient in this recipe.
- Tamari, which is basically gluten-free soy sauce gives the spread a salty note.
- Olive oil promotes smooth blending.
Allergens and substitutions
This vegetable spread is free from dairy, gluten, soy and nuts. This dip is also garlic free and easily digestible.
- If you can't have sesame but you tolerate nuts, you could substitute tahini for almond butter.
- If you don't have maple syrup at hand, you could could use honey (if not vegan) or date syrup/molasses (if vegan).
When to eat
Do you need some snack platter ideas? This beetroot and tahini dip is the perfect appetizer recipe to go onto your next mezze platter. Trust me, it's a great vegan dip for parties that's a bit out of the ordinary. However, you can also totally eat this beetroot dip as a snack:
- Healthy dip for veggies: this beetroot is perfect for some raw veggies such as carrot and cucumber sticks, as well as cauliflower florets.
- Veggie spread for rice cakes: a great savory afternoon snack is a plateful of rice cakes with a generous layer of vegetable spread.
3 Sandwiches to make with this veggie spread
- The vegan sandwich: top your sandwich with a generous layer of tahini beetroot dip, some lentils to make it extra nutritious (I like to use canned lentils to save time) and some cucumbers.
- The simple green sandwich: add the dip to the sandwich and top it with a few handfuls of baby greens and a few drops of lemon juice.
- The deluxe sandwich: spread a few tablespoons of beetroot tahini spread onto your sandwich, add a few slices of roast beef and fresh spinach.
How to store the dip
You can store the spread in a clean air-tight glass container in the fridge for up to 5 days and use it as a veggie spread for sandwiches. However, you can also serve it as a dip in a dipping bowl. Note that you can make it 1 or 2 days ahead of time.
More dips and veggie spread recipes
- Vegan lemon and herb dip/veggie spread
- Healthy buffalo dip/veggie spread (made with cauliflower)
- Beetroot hummus with balsamic vinegar
- Hummus trio (garlic, basil, beet)
- 300 g pre-cooked beetroots vacuum-packed
- 20 g tahini
- 10 g maple syrup
- 1 tablespoon tamari (gluten free soy sauce)
- 1 tablespoon olive oil
- Cut the pre-cooked beetroots into quarters.
- Add all the ingredients to a blender or food processor and blend until smooth.
- Transfer to a clean, air-tight glass container* or to a dipping bowl. Store in the fridge for up to 5 days.
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