1) Chop up the beetroot and garlic into smaller pieces.
2) Add with the remaining ingredients to your food processor or high speed blender and blend until smooth.
3) You can add a little water if the dip seems too thick.
The traditional version sometimes has yoghurt which I have substituted here with brazil nuts although you could easily use cashews or macadamias or omit them all together if you are looking for a nut free version.
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|Serving Size: 1 Serving (78g)|
|Recipe Makes: 4|
|Calories from Fat: 150 (82%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 453.2mg||16 %|
|Potassium 272.3mg||7 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 5.3g|
|Protein 4.1g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 182
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