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Beetroot and Tahini Dip
Makes 2 cups
2 baby beetroots, peeled, cooked
¼ cup tahini
2 tbsp light olive oil
2 tbsp flat leaf parsley, roughly chopped
1 tbsp lime juice
2 tsp flaked salt
1. Place the beetroot, tahina, oil,
parsley, lime juice and salt into the
blending jug; securely seal the lid onto
the blender.
2. Secure the blender jug onto the motor
base and turn the speed control dial
to the ‘LOW’ setting for 20 seconds or
until completely blended
3. Remove the lid and serve with biscuits,
vegetable batons or bread.
NOTE: Tahini is a paste made
from blended sesame seeds and
can be found in the spreads or
health foods section of your local
supermarket.
NOTE: If not serving dip
immediately, it can be kept
in an air tight container in the
refrigerator for up to 5 days.
White Bean and Lemon Olive
Oil Dip
Makes 2 cups
½ cup lemon olive oil
1 tbsp lemon juice
420g can white beans, drained, rinsed
2 tbsp basil leaves, roughly chopped
1 clove garlic, minced
2 tsp flaked salt
1. Place the oil, lemon juice, beans,
basil, garlic and salt into the blending
jug; securely seal the lid onto the
blender.
2. Secure the blender jug onto the motor
base and turn the speed control dial
to the ‘LOW’ setting for 20 seconds or
until completely blended
3. Remove the lid and serve with biscuits,
vegetable batons or bread.
NOTE: If not serving dip
immediately, it can be kept
in an air tight container in the
refrigerator for up to 5 days.