
Devices & Accessories
Tahini and Beetroot Dip
Prep. 5 min
Total 1 h 15 min
8 portions
Ingredients
-
water750 g
-
raw beetroots peeled, quartered450 g
-
tahini225 g
-
lemon juice45 g
-
garlic cloves2
-
ice cubes3
-
fine sea salt¼ tsp
-
extra virgin olive oil for dizzling
-
toasted pine nuts for garnishing1 Tbsp
Nutrition per 1 portion
Calories
220 kcal /
910 kJ
Protein
8 g
Fat
17.6 g
Carbohydrates
5.6 g
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