Tahini and Beetroot Dip

Tahini and Beetroot Dip

4.1 25 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

Difficulty

easy

Nutrition per 1 portion

Protein 8 g

Calories 910 kJ / 220 kcal

Fat 17.6 g

Carbohydrates 5.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Demo Recipe Cards 52 Recipes
UK and Ireland

Middle Eastern 8 Recipes
UK and Ireland

You might also like...

Quinoa Salad

35 Min

Braised Red Cabbage with Grated Apples (TM5)

Keine Bewertungen

Gluten-free Beetroot Blinis with Horseradish Cream and Crayfish

35 Min

Chickpea Flatbread and Curried Vegetable Dip

50 Min

Cauliflower "Couscous" Salad

10 Min

Quinoa Salad with Butternut Squash, Spinach and Pomegranate

45 Min

Salmon Gravadlax with Buckwheat Blinis

48 Std.

Mini Falafel with Beetroot Houmous

20 Min

Sumac and Tahini Houmous

10 Min

Beetroot Houmous

15 Min

Aubergine, Coconut and Peanut Curry

25 Min

Roasted Aubergine Salad with Tahini Dressing

45 Min