- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 15 mins
- Serves
- 8
Ingredients
- 4
- medium-sized roasted beets, chopped (about 1 lb/500 g)
- 1/4 cup
- tahini paste
- 60 mL
- 3 tbsp
- lemon juice
- 45 mL
- 3 tbsp
- olive oil, divided
- 45 mL
- 2
- cloves garlic, minced
- 1 tsp
- ground cumin, plus more for garnish
- 5 mL
- 1/2 tsp
- each ground coriander, salt and pepper
- 2 mL
Method
Step 1
Place roasted beets, tahini paste, lemon juice, 2 tbsp (30 mL) olive oil, garlic, cumin, coriander, salt and pepper in food processor; blitz to desired texture. Add additional tahini, lemon juice or water for a smoother dip, if desired. Transfer to serving bowl. Drizzle with remaining oil and sprinkle with a pinch of cumin. Store refrigerated in airtight container for up to 2 days.
Tips
Vegetable Phyllo Bites.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (2 tbsp/30 mL):
- Calories:
- 80
- Fat:
- 7 g
- Saturated Fat:
- 1 g
- Carbs:
- 3 g
- Fibre:
- 1 g
- Sugar:
- 1 g
- Protein:
- 1 g
- Sodium:
- 105 mg