• 500g beetroot, pealed and cut into cubes
  • 2 – 4 tablespoons tahini
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons ground cumin
  • ½ teaspoon sea salt


  1. Boil the beetroot until you can easily piece them with a fork, remove from heat, drain off the water and allow to cool
  2. Meanwhile place all remaining ingredients in a food processor
  3. Add the beetroot to the food processor and blitz until smooth
  4. Adjust seasoning to suit, and serve with carrot & celery sticks and seeds crackers.
  5. Store in the fridge in an airtight container

Recipe courtesy of Healthy Every Day by Pete Evans

Written by Sarana

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