The coolest thing about this dip is the amazingly bright color! It’s as beautiful as it is tasty and makes a great addition to any veggie tray.
This dip gets its brilliant hue from fresh roasted beets. Beets boast a very impressive nutrition profile and are packed full of vitamins and minerals as well as anti-inflammatory and antioxidant properties.
The white beans add a great source of plant based fiber and protein. If using dry beans, soaking them overnight in water before cooking will help aid in the digestion.
This dip comes together quickly if you roast your veggies ahead of time. It is great to have on hand in your fridge for snacking with veggies or crackers, on a salad or as a topping for roast chicken.
Ingredients:
I/2 head of cauliflower, roasted
1 large beet, roasted*
1 cup of cooked white navy beans
3 cloves garlic
1/2 cup tahini
1/4 cup fresh lemon juice
4 tbsp olive oil
2 tbsp Sherry vinegar
1 tbsp honey (sub maple syrup for vegan)
1 tsp salt
*A note on beets: you can purchase prepackaged cooked beets to save time, however, roasting beets yourself produces a much more nutrient dense beet with a more vibrant color. Just beware that it can turn your stool a reddish hue! Also, make sure you allow enough time as roasting beets can take up to 2 hours depending on the size of the beet.
Directions:
Preheat oven to 425Fº.
Place cauliflower florets on a baking tray, drizzle with 2 tbsp olive oil and 1/2 tsp of salt. Roast in the oven until caramelized, about 25 minutes.
If roasting your own beets, cut off any leafy greens that are still attached. Wrap them in foil and place them on a separate baking tray. Roast in oven until they can be easily pierced with a fork. Start to check them around 45-50 minutes and continue to cook accordingly.
Once cauliflower and beets are done, place all the rest of the ingredients in a food processor and blend until it is smooth. Add more olive oil as needed to thin it out if desired.
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