One of the prettiest spreads you can make — vibrant, smooth, and bursting with flavour. Based on firm tofu, this creamy dip is packed with fibre and plant protein, providing about 25 g of protein in total. Perfect as a sandwich spread, a dip for crudités, or a topping for nourish bowls.
Takes 30 minutesminutes
Serves 4
Ingredients
200gabout ¾ cup firm tofu
100gabout ½ cup roasted beetroot
45g3 tbsp / 1½ oz light tahini
Juice of 1 lemonabout 50 ml / ¼ cup
50ml3½ tbsp olive oil
2garlic cloves
50ml3½ tbsp water
¾tspsalt
Pinchof ground black pepper
Instructions
Roast the beetroot and garlic
Cut the beetroot into small bite-sized pieces. Peel the garlic cloves. Roast the beetroot and garlic in the oven at 200°C (392°F) for 20–25 minutes, until tender.
Blend the spread
Add the tofu, roasted beetroot, tahini, lemon juice, olive oil, garlic, water, salt, and pepper to a blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed — this will take about 10 minutes to get it silky smooth. Add a little extra water if needed until you reach a texture that’s thick enough to hold its shape but still beautifully creamy.
Adjust and serve
Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Spoon into a serving bowl and drizzle with a little olive oil.
Serving Suggestions
Spread on sourdough toast or crackers.
Use as a vibrant dip for vegetable crudités.
Swirl through salads, grain bowls, or roasted vegetables.
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