Beet dip

Tuck into this filling ruby red dip.



70g raw cashews, soaked and drained
200g cooked beetroot in pieces, (about 1-2 beets)
3 tbsp tahini
1/4 cup extra virgin olive oil
1/3 cup lemon juice
1 tsp salt
1 clove of garlic crushed
black pepper



Combine all ingredients in a food processor until smooth.



Serve in a dipping bowl, drizzle with olive oil and sprinkle with rosemary leaves.

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