Spicy Beetroot and Apple Dip

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Spicy Beetroot and Apple Dip

Recipe – Spicy Beetroot and Apple Dip

by Debbie Bassingthwaighte

Gluten Free  |  Dairy Free  |  Nut Free  |  Vegan

This fresh and spicy Moroccan-inspired Beetroot and Apple Dip is a delicious, vibrant and healthy option to serve with crudités.  I’ve experimented with the flavours and it’s become an all-time favourite recipe that guests always ask me to share with them.


  • 2 medium Beetroots – baked whole until tender, and then peeled and roughly chopped
  • ½ cup Apple Purée or unsweetened Apple Sauce
  • 1 tin organic Chickpeas or 1 ½ cups cooked Chickpeas – rinsed and drained 
  • ½ cup Olive Oil
  • 1 teaspoon freshly zested Lemon Zest or Lime Zest
  • ¼ cup freshly squeezed Lemon Juice or Lime Juice
  • 2 tablespoons pure Maple Syrup
  • 2 teaspoons Fermented Garlic Paste or 2 cloves of fresh Garlic – peeled
  • 1 teaspoon finely grated fresh Turmeric or 1/2 teaspoon ground Turmeric
  • 1 teaspoon finely grated fresh Ginger or 1/2 teaspoon ground Ginger
  • 1 teaspoon mild sweet Curry Powder
  • ½ teaspoon ground Cumin
  • ¼ teaspoon ground Cinnamon
  • ¼ teaspoon ground Coriander Seeds
  • ¼ teaspoon ground Allspice
  • Sea Salt and cracked Black Pepper to taste
  • Fresh Coriander Leaves to garnish (optional)


  1. Place all ingredients except the sea salt, black pepper and coriander leaves into a food processor and blend for a couple of minutes until the dip is smooth and creamy.  Scrape down the sides of the processor as needed to ensure all ingredients are fully incorporated.
  2. Add a little cold water if the final consistency is too thick.
  3. Season with sea salt and freshly cracked black pepper to taste.
  4. Garnish with fresh coriander leaves (optional) and serve with fresh vegetable crudités.
  5. The dip can be stored in a sealed glass jar in the refrigerator for up to one week, but in our house, it never lasts that long before it’s eaten.
  6. Enjoy!