This raw, vegan beetroot dip is a pretty addition to a meze plate, and delicious dolloped over salads and wraps. Recipe from the book 'The Naked Vegan' by Maz Valcorza.
Blend all the ingredients in a high-speed blender until smooth.
Serve and enjoy!
Storage: Pour into a clean, airtight glass jar and seal the lid. The dip will keep in the fridge for 3 days.
SHORT DESCRIPTION
This raw, vegan beetroot dip is a pretty addition to a meze plate, and delicious dolloped over salads and wraps. Recipe from the book 'The Naked Vegan' by Maz Valcorza.
DESCRIPTION
Blend all the ingredients in a high-speed blender until smooth.
Serve and enjoy!
Storage: Pour into a clean, airtight glass jar and seal the lid. The dip will keep in the fridge for 3 days.
INGREDIENTS
1 cup peeled and chopped raw beetroot ½ cup organic cashew nuts, activated* ¼ red onion, finely chopped 1 tomato, chopped 1 garlic clove, peeled 3 tbsp organic sunflower seeds, activated* ½ cup fresh lemon juice 1 tbsp organic apple cider vinegar 1 tsp mustard 1 tsp organic ground cumin 2 heaped tsp carob powder ¼ tsp freshly ground organic black pepper ½ tsp Himalayan pink salt
Method
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