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BEETROOT DIP

GF : DF : SF: V : VEGAN

 

Makes 400ml

 

1 large (350g) beetroot, peeled and grated

2tbsp grapeseed oil

400g cooked chickpeas (rinsed well if from a can)

1 small clove garlic, crushed

¼ cup olive oil

1tsp cumin

½ teaspoon paprika

3tbsp lemon juice

2tbsp tahini

½ tsp horseradish or 2 fresh horseradish leaves

ground black pepper

½ tsp sea salt

¼ cup water

 

Warm grapeseed oil in a fry pan over medium heat, then add beetroot.

Cook beetroot for approximately 6-7 minutes, tossing frequently.

Place chickpeas, garlic, olive oil, cumin, paprika, lemon juice and tahini in a food processor and blend until combined

Add beetroot, pepper and horseradish to chickpea mix and blend until smooth.

Category

Sides & Salads, Snacks

Tags
beetroot, dairyfree, dips, glutenfree, health, healthyfamily, hummus, nutrition, recipes, sides, snacks, sugarfree, superfoods, vegetarian, wholefoods
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