Kiri's Roasted Beetroot Lentil Dip

I love this dip from Kiri at Re:Balance Natural Medicine. The lentils give it plenty of protein and when combined with the spices and sweetness from the roasted beetroot it's not only tasty but also super good for you.

It’s perfect slathered onto crusty sourdough, scooped up with seed crackers or added to a grazing platter. I also love it dolloped onto salads or tucked into wraps for lunch.

Kiri, from Re:Balance, is a degree-qualified naturopath and medical herbalist with over 20 years experience in the health industry, so she really knows her stuff when it comes to nourishing food and gut health. She’s passionate about whole food wellness, herbal medicine, immunity, gut health and helping people feel better naturally — and this recipe is such a good example of healthy food that tastes seriously delicious.

Kiri also offers naturopathy consultations, herbal medicine, nutritional and lifestyle advice, remedial massage and bodywork therapies, and she’s a certified Healthy Gut Practitioner too. She runs wellness retreats and fasting programmes as well, so if you’re in the Auckland area and looking for support with your health, she’s well worth checking out.

Kiri's Roasted Beetroot Lentil Dip

Ingredients

2 large beetroot, peeled and chopped into small chunks

Extra virgin olive oil

A sprinkle of cumin

Sea salt and freshly ground pepper

For the dip:

1 cup cooked lentils (soaked first, then cooked until soft)

¼ cup extra virgin olive oil

¼ cup water

4 cloves garlic

Zest and juice of 1 lemon

Zest and juice of 1 lime

Fresh herbs — fennel fronds, coriander, mint or parsley all work beautifully

1 tsp cumin seeds

1 tsp nigella seeds

1 tsp mustard seeds

Salt and pepper to taste

Greek probiotic yoghurt to fold through at the end (optional)

Method

Heat your oven to 180°C fan bake.

Place the beetroot on a baking tray, drizzle with olive oil and sprinkle with cumin, salt and pepper. Roast until soft when poked with a fork — around 35–45 minutes.

Cook your soaked lentils until tender, then drain well.

Add the roasted beetroot, lentils, olive oil, water, garlic, citrus zest and juice, herbs, spices, salt and pepper to a blender or food processor.

Blend until smooth and creamy. Add a little more water if needed.

Fold through some Greek probiotic yoghurt for extra creaminess and tang.

Serve with crusty bread, crackers or veggie sticks.