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Tahini and Beetroot Dip

Tahini and Beetroot Dip
4.1 25 ratings
Prep. 5 min
Total 1 h 15 min
8 portions
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Ingredients

  • water
    750 g
  • raw beetroots peeled, quartered
    450 g
  • tahini
    225 g
  • lemon juice
    45 g
  • garlic cloves
    2
  • ice cubes
    3
  • fine sea salt
    ¼ tsp
  • extra virgin olive oil for dizzling
  • toasted pine nuts for garnishing
    1 Tbsp

Difficulty

easy

Nutrition per 1 portion

Protein 8 g
Calories 910 kJ / 220 kcal
Fat 17.6 g
Carbohydrates 5.6 g

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