A dairy free, gluten free, spiced dip made with almond oil and beans, and, owes its gorgeous coloring to beets!
Ingredients
- 2/3 cup beet puree beets roasted at 375 degrees for 45 minutes
- 1 1/2 cup Navy beans
- 1/2 teaspoon paprika
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 3 cloves roasted garlic fresh garlic would work too
- 2 tablespoons almond oil can also use olive oil
- 1 1/2 teaspoons fresh lemon juice
- Cilantro & Pepper Flakes optional
Instructions
- Place all ingredients in a blender or food processor and blend till well incorporated and the consistency of hummus.
- Top with coriander and chili flakes - if desired
- Enjoy!
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