AuthorJordan PieA great way to incorporate tahini into your diet, which is rich in minerals, a great source of calcium and high in vitamin E and B vitamins. Not to mention the many benefits of beetroot and turmeric which are proven to improve blood flow.
Preheat the oven to 180C.
Add the chopped beetroot and coconut oil to a roasting tray and mix together so the beetroot is coated evenly. Pop into the oven for 20-30 minutes (or until cooked through).
When the beetroot is ready, remove they tray from the oven.
Add all the ingredients (and salt to taste), to a quality food processor or thermomix and blend until desired. We left ours a little chunky, but if you like yours really smooth, scrape down the sides, add a touch more coconut oil and blend again.
Taste the dip and adjust if needed.
Spoon/ scrape into a bowl and serve with our turmeric seedy crackers, celery, cucumber or carrot sticks.
Ingredients
Directions
Preheat the oven to 180C.
Add the chopped beetroot and coconut oil to a roasting tray and mix together so the beetroot is coated evenly. Pop into the oven for 20-30 minutes (or until cooked through).
When the beetroot is ready, remove they tray from the oven.
Add all the ingredients (and salt to taste), to a quality food processor or thermomix and blend until desired. We left ours a little chunky, but if you like yours really smooth, scrape down the sides, add a touch more coconut oil and blend again.
Taste the dip and adjust if needed.
Spoon/ scrape into a bowl and serve with our turmeric seedy crackers, celery, cucumber or carrot sticks.
Great recipe! Won’t last long!
This is so delicious! Just don’t make it whilst wearing a white shirt ? and don’t eat too much, otherwise you might think you have internal bleeding… my favourite dip.
Sounds amazing, Cyndi!
This just looks wonderful. I will have to try it. You get five stars for just posting the recipe.