Creamy Beet Tahini Dip (Edit recipe)

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This beet tahini dip is creamy, fresh, and packed with flavor. Blended with tofu for extra protein and topped with vegan feta + cucumber, it’s the perfect snack or appetizer that feels just as good as it tastes

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

12

Serves: 12

Ingredients

4 whole Beets, steamed or roasted (skin removed)
1 whole Silken Tofu, block
.25 cup Tahini
2 Tbsp ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos
2 Tbsp Lemon Juice
2 cloves Garlic
.5 tsp Cumin, Ground
1 pinch Salt and Pepper, to taste

Topping

.5 cup Vegan Feta - Violife, crumbled
1 cup Cucumber, finely diced
2 - 3 Tbsp Mixed Nuts and Seeds

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a food processor, blend beets, tofu, tahini, olive oil, lemon juice, garlic, cumin, salt + pepper until smooth and creamy.
Taste and adjust seasoning
Transfer to a serving bowl and top with crumbled vegan feta, diced cucumber, fresh herbs, and a drizzle of olive oil.
Serve with pita, crackers, or veggie sticks.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	114
Fat:	9 g
Carbohydrates:	4 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	125 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.