Ingredients for Beetroot Dip Beet Dip
- 3 medium beetroots
- 2 garlic cloves
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- Ground Coriander
- 1/2 teaspoon ground cumin
- Sweet Paprika
- Ground Cinnamon
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1/4 cup tahini
- Water (as needed)
- Fresh herbs (for garnish, optional)
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How to Make Beetroot Dip Beet Dip
- Boil the beetroot until tender (approximately 20-25 minutes).
- Once cool enough to handle, peel and roughly chop the beetroot.
- Add the chopped beetroot, tahini, lemon juice, garlic, cumin, salt, and pepper to a food processor.
- Blend until completely smooth and creamy, adding a tablespoon of water at a time if needed to reach desired consistency.
- Taste and adjust seasoning as needed.
- Transfer to a serving bowl and chill for at least 30 minutes before serving for optimal flavor. Garnish with fresh herbs (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
0g