BY Ceres Organics
Ready in 1 hour | Serves many
FOR THE DIP
2 medium sized fresh beetroot
2 cans Organic Chickpeas / Garbanzo Beans (rinsed and drained)
¼ cup Organic Tahini, Unhulled
2 tablespoons Organic Cashew Butter
1 tablespoon Brown Rice Unpasterised White Miso (Genmai Shiro)
juice of 1 large lemon
⅓ cup water
⅓ cup Organic Olive Oil, Extra Virgin Cold-Pressed (plus extra for drizzle)
sea salt & black pepper, to taste
Preheat oven to 200°C. Place beetroot on a baking tray to roast for 45 minutes, or until soft.
Allow to cool, then peel away the skins.
Add chickpeas, tahini, cashew butter, miso paste, lemon juice and water to a high speed blender and process until smooth, scraping down the sides if necessary.
Add the roasted beetroot, and with the blender running, pour in the olive oil, processing until smooth and creamy. Season to taste.
Serve with a topping of Paleo Savoury Mix, kale chips, rosemary and a dash of olive oil.
Will keep in fridge in a sealed container for up to a week.