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.