Vegan Roasted Beetroot Dip

This dip is do rich can delicious, you'd never guess it was vegan! Try it with your favorite tortilla or pita chips and enjoy this guilt free game day snack.

Ingredients

4 cups raw beetroot cut into chunks. When roasted it yields about 3 cups.
1/8 cup cold pressed extra virgin olive oil or more for desired consistency
4 teaspoon finely chopped fresh garlic
5 teaspoon finely chopped serrano chili (less depending on the chili)
3/4 teaspoon roasted cumin seeds
3/4 teaspoon roasted coriander seeds
1/3 cup fresh cilantro chopped finely
1 teaspoon sea salt or more to taste

Directions

Preheat oven to 400 F.

Toss beets in a little bit of cold pressed olive oil and a pinch of Celtic sea salt.
Bake for about an hour or until tender. Check them periodically to make sure they don't burn.

Throw the beets into the food processor with all the cumin, coriander, salt, half the garlic, and half the chili. Drizzle in half the olive oil and pulse until well combined.

Add in the rest of the olive oil gradually to reach your desired consistency.

Now taste and adjust the quantities of chili, garlic and salt. This will depend on the heat of your chili.

Stir through chopped cilantro and serve with pita chips. YUM!

Thanks Tess! Be sure to check out The Blender Girl for more healthy & innovative recipes that you can whip up before the play clock runs out with a blender or a food processor!