Beetroot and Lentil Dip

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November 19, 2017

Recipe by Nourish Everyday

  • Cook: 1 hr

Ingredients

300 grams beetroot (raw) (approx 250 grams peeled and cooked)

200 grams lentils, soaked and cooked (may use tinned)

3 tbsp unsweetened coconut yoghurt

2 tbsp tahini (I prefer hulled)

1/2 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp salt

1/2 tsp pepper

1/2 tsp chili powder or flakes (optional)

2 tbsp unsweetened coconut yoghurt

3 tbsp extra virgin olive oil

2 tsp chili flakes

Directions

1For directions visit Nourish Everyday

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