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    Home » Recipes » Vegetarian Appetizers, Snacks, and Sides

    Egyptian Beetroot Dip

    Published: Jan 29, 2014 · Updated: Nov 7, 2022 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Egyptian Beetroot Dip
    Egyptian Beetroot Dip
    Egyptian Beetroot Dip
    Egyptian Beetroot Dip
    Egyptian Beetroot Dip
    Egyptian Beetroot Dip recipe
    Egyptian Beetroot Dip recipe
    Egyptian Beetroot Dip recipe
    Egyptian Beetroot Dip recipe
    Egyptian Beetroot Dip recipe
    Egyptian Beetroot Dip recipe | DeliciousEveryday.com

    Dips are a great way to get over vegetable phobias. I think in a way they are less threatening than the vegetable, whole.

    That is, if vegetables could be considered threatening. And when you add a fragrant mix of spices, a dollop of yoghurt and roasted garlic to the mix you have a beautiful and addictive dip that is far too easy to devour.

    I'd not heard of Egyptian Beetroot Dip before, until a recent family get together when my mother in law brought out her special "homemade" (her code for shop bought) Egyptian Beetroot Dip.

    Quickly devoured by my family (where do young boys put all that food?) I managed to try some, before it was gone completely, so I could recreate a homemade version.

    And it's quickly become one of the most popular recipes on the blog. Oh, while you're here, be sure to grab a free copy of my Top 15 Reader Favorite Recipes!

    I'm assuming the Egyptian prefix for this beetroot dip comes from the use of cumin, coriander and cinnamon, which were all well loved spices in ancient Egypt.  

    The scent of cumin was thought to ensure conception, so ancient Egyptian women would inhale their scent when trying to get pregnant.

    It was also believed to be a sign of faithfulness and was carried by soldiers as they went off to battle, as a reminder of their partners awaiting their return.  

    Coriander was also thought to be an aphrodisiac and a symbol of eternal love and passion.

    Whether those beliefs are accurate or not, it's sure a delicious dip. It's wonderful spread on crackers, and is a great addition to sandwiches or wraps.

    While you're here, be sure to grab my free e-cookbook packed with reader favorite vegetarian recipes!

    Egyptian Beetroot Dip recipe | DeliciousEveryday.com

    More Tasty Recipes

    And if you love this roasted beetroot dip, be sure to check out these other tasty ideas:

    • Roasted Beetroot Napoleon
    • Beetroot and Goat Cheese Tart
    • Sun Dried Tomato and Feta Dip
    • Sunshine Carrot Dip
    Egyptian Beetroot Dip Recipe

    Egyptian Beetroot Dip recipe

    The blend of spices in this Egyptian Beetroot Dip comes from the use of cumin, coriander and cinnamon, which were all well loved spices in ancient Egypt.
    4.79 from 28 votes
    Print Pin Save Saved!
    Course: Appetiser, Appetizer, Dips, Snack
    Cuisine: Egyptian
    Keyword: beetroot dip, Egyptian Beetroot Dip
    Cook Time: 1 hour
    Total Time: 1 hour
    Calories: 26kcal
    Author: Delicious Everyday
    6 servings

    Ingredients

    • 2 large beetroots scrubbed and stalks trimmed
    • 4 cloves garlic
    • ⅓ cup yoghurt or dairy-free yogurt for vegan version
    • 1 tsp heaped cumin seeds
    • 1 tsp coriander seeds
    • 1 tsp ground cinnamon
    • juice of half a lemon
    • salt and pepper
    • olive oil
    • toasted pistachios roughly chopped (optional)
    US Customary - Metric

    Instructions

    • Preheat oven to 180 celsius (350 Fahrenheit) and wrap each beetroot in foil, along with a teaspoon of water. Place on a baking tray and roasted for 40 to 60 minutes, or until the beetroot is tender. Wrap the garlic (leave the garlic in its paper skins) in foil and add for the last 10 minutes of cooking, and cook until soft and golden. Leave the beetroot to cool before peeling.
    • Place a frying pan over a medium low heat and add the cumin and coriander seeds and cook until fragrant. Place the spices in a coffee grinder, or mortar and pestle and grind until a powder.
    • Roughly chop the beetroot and place in the bowl of a food processor. Squeeze the garlic from it's skin and add to the food processor along with all the remaining ingredients, except the pistachios and olive oil. Process until smooth. Check the seasoning, and adjust as necessary.
    • Serve with a drizzle of olive oil and the chopped pistachios, if using.

    Notes

    For a vegan version, simply substitute the yogurt for a dairy-free yogurt like soy or coconut.

    Nutrition (Estimated)

    Calories: 26kcalCarbohydrates: 4gProtein: 1gCholesterol: 1mgSodium: 28mgPotassium: 124mgFiber: 1gSugar: 2gVitamin A: 25IUVitamin C: 2mgCalcium: 34mgIron: 0.6mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    More Vegetarian Appetizers, Snacks, & Sides

    • Vegan Scalloped Potatoes
    • Oven Roasted Zucchini and Squash
    • How to Make Arepas (The easiest recipe!)
    • Roasted Cauliflower with Lemon, Garlic, and Herbs

    Reader Interactions

    Comments

    1. Beets are the Bomb says

      April 15, 2019 at 4:45 pm

      5 stars
      This is a very tasty dip and it's pretty easy to make. If you love beets i recommend trying it out.

      Reply
    2. Jules says

      November 18, 2018 at 9:36 pm

      Hi there,

      How long will the dip last in the fridge?

      Thanks

      Reply
      • Nicole says

        November 21, 2018 at 8:14 am

        It should be okay for 2-3 days in the fridge.

        Reply
    3. Victoria says

      March 28, 2014 at 2:12 pm

      Being Russian I love beets and grew up eating them regularly! This sounds delicious : ))

      Reply
    4. Sanjeeta kk says

      January 31, 2014 at 2:05 am

      What a lovely colour,,,I am certainly making this..

      Reply
    5. Phoebe Lapine says

      January 31, 2014 at 2:05 am

      This dip looks great! Would be perfect for valentines day!!

      Reply
      • Jennifer says

        January 31, 2014 at 8:03 am

        Great idea Phoebe, it would be perfect for Valentines day. 😀

        Reply
    6. thelittleloaf says

      January 30, 2014 at 6:26 pm

      5 stars
      I love beetroot and I love the look of this beautiful, vibrant dip.

      Reply
    7. Yasmeen | Wandering Spice says

      January 30, 2014 at 10:22 am

      Gorgeous, Jenn! I imagine this would be beautiful spread in a pita, wrapped around some grilled veggies.

      Reply
    8. Maureen | Orgasmic Chef says

      January 30, 2014 at 8:47 am

      5 stars
      I've eaten a bucketload of that commercial Egyptian beetroot dip. Now I want to make it myself. Thanks for sharing this!

      Reply
    9. Choc Chip Uru says

      January 30, 2014 at 8:33 am

      This dip is so flavoursome 😀
      Lovely!

      Cheers
      CCU

      Reply
    10. Sarah says

      January 30, 2014 at 8:22 am

      Oooh I love beetroot. Never had a beetroot dip thoug. Can't wait to try it. Thanks!

      Reply
    11. Rosa says

      January 29, 2014 at 9:08 pm

      Scrumptious. The kind of dip I love to eat.

      Cheers,

      Rosa

      Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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