Beetroot & Tahini Dip


Beets have a wonderful cleansing effect on the liver and are packed with antioxidants as well as being a source of iron.  This dip is a great addition to any buddha or poke bowl as well as being a delicious match with my Pumpkin, Flaxseed & Turmeric Crackers.

2 medium size roasted beetroot
¼ c tahini
3 tbsp extra virgin olive oil
4 tbsp lemon juice
1 clove garlic
salt & pepper

Peel or scrub the beetroot and cut into halves or quarters. Toss them in a little olive oil and place on a lined baking tray to roast at 180 degrees for 30 - 40 minutes.  Once they can be easily pierced with a knife, remove from the oven and allow to cool. 

You could roast the beets the day before making the dip and store in the fridge over night. 

Place all the ingredients into a food processor and pulse until blended and slightly creamy, which will only take a few minutes. It is nice to keep a little bit of texture in the dip.  Taste to see if you need to add a little more of anything for that perfect taste balance.