20
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 a nd salt into the
blending jug; se curely seal the lid onto
the blender.
2. Se cure the blender jug o nto the motor
base and turn the s peed control dial
to the ‘LOW’ setting for 20 sec onds or
until completely bl ended
3. Rem ove the lid and serve wit h biscuits,
vegetable batons or brea d.
NOTE: Tahini is a paste mad e
from blended sesam e seeds and
can be found in the spread s or
health foods section of you r local
supermarket.
NOTE: If not serving di p
immediately, it can be kept
in an air tight containe r 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, b eans,
basil, garlic a nd salt into the blend ing
jug; securely seal t he lid onto the
blender.
2. Se cure the blender jug o nto the motor
base and turn the s peed control dial
to the ‘LOW’ setting for 20 sec onds or
until completely bl ended
3. Rem ove the lid and serve wit h biscuits,
vegetable batons or brea d.
NOTE: If not serving di p
immediately, it can be kept
in an air tight containe r in the
refrigerator for up to 5 days.