MAKES APPROX. 500ML | GLUTEN FREE | DAIRY FREE | VEGAN
3 large beetroot
4 cloves garlic
1 x 400g organic canellini beans, drained and rinsed
2 tbsp hulled tahini
1 lemon, juiced
1/4 cup extra virgin olive oil, extra for roasting
3 tbsp water
Salt and pepper
Preheat oven to 180oC.
Line a baking tray with baking paper.
Wash and scrub beetroot. Leaving the skin on, cut beetroot into 2cm cubes. Arrange on baking tray. Add garlic. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes or until tender.
Transfer beetroot and garlic to a food processor. Add tahini, lemon juice, olive oil and water. Blend until smooth. Season to taste with salt and pepper. You can adjust the acidity with a little extra lemon juice if desired.
Store in an airtight container in the fridge for 4-5 days.