Following my month of Pure Paleo, I have scrapped chickpeas and was looking for a suitable substitute for a quick and easy dip.
Well, here it is: beetroot!
It’s so simple!
2 raw beetroots
3 tablespoons lemon juice
3 cloves garlic
3 tablespoons tahini
3 tablespoons of extra virgin olive oil
Step 1: Peel beetroot and chop into cubes.
Step 2: Roast beetroot in a temperature oven for about half an hour, or until soft.
Step 3: In a blender, place the roasted beetroot and garlic cloves, process until it has broken the pieces down.
Step 4: Drizzle in lemon juice and pulse the mix. Follow up with the olive oil, and lastly the tahini.
Step 5: Continue to process until you reach the desired consistency. Add more of the oil or lemon juice if the mix is too thick to process well.
Step 6: Serve with vege dipping sticks, as a spread or thin it out with extra olive oil and lemon juice to make a divine and colourful salad dressing.