Beetroot and Tahini Dip/Puree
I made this as baby food but it was so yum I kept some for a dip for myself! Full of good fats from the olive oil and tahini - and calcium and iron! And fibre, folate and vitamin c from the beetroot’sIts flavoursome for your babies palate and yours!
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Back in stock
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Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order nowBeetroot and tahini dip/puree
GF | DF | RSF | NF
- Baking Dish:
- Blender
- 2 large beetroots (or 3 small)
- 1 garlic clove
- 1 large sprig rosemary leaves chopped
- 1/2 tsp cumin
- 2 tbsp lemon juice
- 1/3 cup tahini*
- 1/3 tsp hemp seeds
- 2 tbsp extra virgin olive oil (cold pressed)
- 3 tbsp water to loosen or I added bone broth
- *top allergen
Coat beetroot in coconut oil.
Roast whole beetroot (skin on) and garlic clove in oven at 180 for 45 mins or until tender.
Remove skin of beetroot and garlic and add to food processor or blender.
Add rosemary, cumin, lemon juice, hemp seeds, olive oil and tahini. Blitz and loosen with water until desired consistency (I blitzed mine until smooth like hummus).
Serve as a dip or if making into baby food I then added some warm bone broth and mixed through.
AGE SUITABLE: When tolerating sesame
I made this as baby food but it was so yum I kept some for a dip for myself! Full of good fats from the olive oil and tahini – and calcium and iron! And fibre, folate and vitamin c from the beetroot’s
Its flavoursome for your babies palate and yours!
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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