Paleo Tahini Beet Dip
Gluten free, dairy free, vegan dip recipe made with beets, tahini and no beans! Perfect appetizer or snack!
- 3 medium-sized beets
- 1/2 cup tahini
- 4 cloves of garlic
- 1/4 cup fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1/4 tsp sea salt
- Pinch of black pepper
- fresh parsley to garnish
Preheat oven to 400F.
Wash beets and rub the beets with avocado oil. Put them on a baking sheet and bake for about 1 hour.
Let beets cool. Then, rub the skins off. Chop the beets and put in them food processor. Add all other ingredients and process until completely smooth.
Garnish with fresh parsley and a drizzle of olive oil on top! Serve with fresh chopped vegetables or your favorite crackers.
Store in fridge for 3-4 days.