Raw Beetroot Dip
Kimberly
350ml
10 minutes
Snacks
Full of colour & flavour, this dip can be used as a scrummy snack or dolloped on your plate with grilled meat or veg.
You can easily switch the spice blend for Tagine, Herbalicious or Chilli Garlic salt
Ingredients
- 250g raw beetroot, peeled and chopped roughly
- 1 clove garlic
- ½ cup walnuts, cashews or pepitas (or a combo)
- 1 ½ tablespoon organic hulled tahini paste
- 1-2 tbspn extra virgin olive oil
- 1 Tbspn Lemon juice 2 tbs
- 1 tbspn organic apple cider vinegar
- 1-2 teaspoons Lemon Pepper Salt Bomb
- Bunch fresh coriander leaves, roughly chopped (optional)
Directions
Blitz the beetroot, nuts and garlic in a food processor (Thermie Spd 4, 5 sec)
- Add the remaining ingredients and blitz until well combined
- Scrape down the sides until desired consistency is reached.
- Serve as a condiment to main meals, or on a platter with veggie sticks or crackers.