Try adding this dip to a nutritious Vegan Buddha Bowl! This post contains affiliate links. When you purchase through our links, we may earn a commission. Dips are one of those simple but special pleasures we just can’t seem to live without. It’s worthwhile for every home cook to master a few dip recipes. I like to have one or two in my fridge at all times. They are a go-to snack option, especially when I want something that won’t do too much damage to my waistline. While standards like hummus and tzatziki are always welcome, it’s refreshing to introduce something new. This dip did just that, introducing a whole new spread of tasty flavours to my snacking routine!
Making beet borani
Borani is a traditional dish from Persia but also widely eaten in other places like Turkey. As with many traditional dishes, there are a lot of ways to make it, but the classic version is made with spinach. Beetroot borani is less well known but not uncommon. It’s a great option because of how easy it is to make. Throw the ingredients in a This is an affiliate link.blender and let it run. That’s it! Once it is silky and smooth, give it a taste and add a bit more salt if you feel it needs it. And when it is almost ready to serve, add toppings for garnish according to your taste. I used pistachio, black sesame seeds and mint.
Serving suggestions
Although I’ve already said that beetroot borani is fantastic as a snack, it works equally well as a starter. It’s light and fresh and is therefore brilliant at kicking off a meal. The natural sweetness of beets in this dip make a great partner for bread or flatbread. I used toasted naan and loved how they worked together, but almost anything will work. The dip will also be great with any number of fresh vegetables or crackers. Anything that you serve with hummus will work here!
Storage and leftovers
Like any good dip, borani can be made in advance and kept ready for when it’s time to enjoy it. Plus it can get better with time as flavours have the chance to meld. It’ll last for 4-5 days in an airtight container. Keep in mind that the pistachios and sesame seeds will lose their crispness if they are stored with the borani, so if you are making ahead, wait until it is time to serve before garnishing.
