Serves 4-6 people
6 large roasted and peeled beets, cold
4 tbsp HEARTIGRUB vegan cashew butter
2-3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 tablespoon fresh parsley leafs (optional)
1 tsp toasted sesame seeds
salt and pepper to taste
- Place all ingredients except sesame seeds in a food processor and blend until you have a smooth dip.
- If its to thick, just add a little more olive oil or lemon juice.
- Spoon into a bowl and garnish with sesame seeds.
- Serve with pita chips, veggie sticks.