Your Health Is My Business

Beetroot Dip


Prep Time

30 minutes

Prep Notes

Steam the beets and let cool before putting into the food processor

Cooking Time

30 minutes

Yields

2 cups

Ingredients

4 fresh beetroots

200g cooked chickpeas

1 clove garlic

1/2 ts cumin

Juice of one lemon

1 tbs tahini

Olive oil

Sea salt


Directions

Peel and then steam the beetroots until cooked, it will be quicker if you pre chop them first.

One cooled, combine with remaining ingredients in a high speed blender, food processor or Nutribullet.

Season to taste.

Fill jar or container and refrigerate until served.

Notes

This dip should keep for 5 days or so, and is nicer the next day when the flavours have developed.