Go Back

Beetroot and tahini dip/puree

GF | DF | RSF | NF
Print Recipe
Course 1 meal a day, puree, vegetarian

Equipment

  • 1 Baking Dish:
  • 1  Blender

Ingredients
  

  • 2 large beetroots (or 3 small)
  • drizzle coconut oil
  • 1 garlic clove
  • 1 large sprig rosemary leaves finely chopped
  • 1/2 tsp cumin
  • 2 tbsp lemon juice
  • 1/3 cup tahini* allergen
  • 1/3 tsp hemp seeds
  • 2 tbsp extra virgin olive oil cold pressed
  • 3 tbsp water to loosen or bone broth

Instructions
 

  • Coat beetroot in coconut oil.
  • Roast whole beetroot (skin on) and garlic clove in oven at 180C 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.

Notes

AGE SUITABLE: When tolerating sesame (tahini) allergen
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 calcium rich tahini.
 
Tried this recipe?Let us know how it was!