I know I keep sayng this about all the recipes, but this beetroot dip is sooooo good! Beautiful vibrant colour, full with goodness!
1 cup raw beetroot, roughly chopped
1/4 cup red onion, roughly chopped
bunch of fresh parsley, roughly chopped
2 TBSP Tahini (preferably raw)
1 clove garlic
1/4 cup sunflower seeds
1/4 cup olive oil
juice of 1/2 lemon
1 TBSP apple cider vinegar
1 tsp mustard
1/2 tsp himalayan salt
1 tsp cumin powder
freshly ground black pepper, to taste
Combine all ingredients in food processor and blend until you achieve a smooth, creamy consistency. Adjust flavors to taste – add cayenne if you like a spicier dip, or a bit of agave/honey if you like a sweeter dip.