On a beautiful summers day in Costa Rica, I’m loving this Raw Vegan Beet Dip as an accompaniment to the fresh ocean breeze and mountain views. What I love about this dish is the richness of the red beets, the creamy texture, the freshness, and how easy it is to make. You can dip in an assortment of veggies or you can make veggie “crackers,” like we did with the carrots in the picture and add a dollop of the dip on top!
Ingredients
4 Beets
1/2 zucchini
2 limes
2 tablespoons tahini
2 tablespoons olive oil
2 teaspoons cumin
1 teaspoons salt
1 handful of fresh dill
Method
Blend all ingredients in a food processor for a more chunky dip, or
Blend all ingredients in a blender for a creamier softer dip.
