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Tahini and Beetroot Dip
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- 750 g water
- 450 g raw beetroots, peeled, quartered
- 225 g tahini
- 45 g lemon juice
- 2 garlic cloves
- 3 ice cubes
- ¼ tsp fine sea salt
- extra virgin olive oil, for dizzling
- 1 Tbsp toasted pine nuts, for garnishing
- per 1 portion
- 910 kJ / 220 kcal
- 8 g
- 5.6 g
- 17.6 g