Go Back

Beetroot and tahini dip/puree

GF | DF | RSF | NF
Print Recipe Pin Recipe
Course: 1 meal a day, puree, vegetarian
Ingredients Equipment Method Notes

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

Equipment

  • 1 Baking Dish:
  • 1  Blender

Method
 

  1. Coat beetroot in coconut oil.
  2. Roast whole beetroot (skin on) and garlic clove in oven at 180C for 45 mins or until tender.
  3. Remove skin of beetroot and garlic and add to food processor or blender.
  4. 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).
  5. 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.