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Ashleigh Butler

Carrot Dip and Beetroot dip/spread

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Servings: 1 300g jar
Ingredients Method Notes

Ingredients
  

  • 500 grams carrots or beetroot cut into roughly 3cm cubes
  • olive oil
  • 1/3 cup greek yoghurt
  • 1/4 cup tahini
  • 1 large lemon juice of
  • 2 cloves garlic
  • 1/4 cup cashews or almonds
  • salt to taste

Method
 

  1. On a baking tray, lightly coat the beetroot or carrot with olive oil and a sprinkle of salt and bake on 180 degrees for roughly 30 minutes or until tender. 
  2. Allow the carrot or beetroot to cool and then add the carrot or beetroot to a food processor or blender with the lemon juice, tahini, garlic, yoghurt, cashews or almonds and a good splash of olive oil and salt to taste. Use the pulse setting on your blender or food processor. Be careful not to blend it to a purée. You want the dip to have a slightly chunky texture. 
  3. Store in a jar or airtight container in the fridge for up to five days.

Notes

Makes 1 300 gram jar