VEGAN – GLUTEN FREE – REFINED SUGAR FREE – HEALTHY
This is a stunner.
If the colour doesn’t have you intrigued, let it be its creamy, sweet but tangy taste that’s light and full of flavour.
The recipe is super simple but will make a great impression next to a bunch of crudities, on top of a home-made veggie burger, spread inside a sandwich, accompanied by some falafel or on top of a salad.
This dip is perfect for bringing along to dinner parties or to quickly make up for a simple lunch that’s full of colour and flavour.
The dip tastes best on the day it is prepared, as well as, the following day but I’m sure it won’t be around for long, it is so good.
What you will need:
- 3 medium-large cooked beetroot
- 2 tbsp tahini
- 1/2 cup soy yoghurt **
- 1 tbsp lemon juice
- 1 large garlic clove
- 1/2 tsp cumin, ground
- 1 tsp coriander, ground
- salt to taste
- 1 tsp agave nectar (optional)
What to do:
In a food processor or high speed blender, place all of the ingredients above in the order they are listed. Change between pulsing and blending until the mixture comes together. If it is too thick add more yoghurt or tahini and if it is too liquid smooth add more beetroot. Taste the dip and add more salt, sweetener, spices or some ground pepper to your preference.
Enjoy.
** you can use dairy yoghurt too.
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