Tahini and Beetroot Dip

Tahini and Beetroot Dip

4.1 23 ratings

Prep. 5 min

Total 1 h 15 min

8 portions

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

Nutrition per 1 portion

Calories 220 kcal / 910 kJ

Protein 8 g

Fat 17.6 g

Carbohydrates 5.6 g

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