Healthy Beet Dip with Vegan Labneh
✨HEALTHY BEET DIP✨with vegan labneh & grain-free tortilla chips for a savory Valentine’s Day or any-day-of-the-year appetizer. It’s so versatile and can be made with carrots, spinach or even sweet potato, if you don’t like beets.
Ingredients
- 2 cups roasted beets 2–3 small-medium beets or carrots, sweet potato, spinach, etc. if you don’t like beets
- 8 cloves roasted garlic
- 1/2 cup fresh basil
- 1/2 cup toasted pine nuts
- 1/4 teaspoon sea salt
- Freshly ground pepper to your liking
- 1 tablespoon lemon juice
- 1 tablespoon honey or agave optional
- 4 tablespoons tahini
- 4 tablespoons extra virgin olive oil
- 1 tablespoon water
- Grain-free tortillas I love Siete Foods brand, tortilla chips, or veggies for dipping (grain-free heart tortilla chip hack in the instructions below)
Instructions
- To roast beets and garlic: Peel 2-3 beets with a vegetable peeler, being sure to cut off the root end and the stem end, and chop into bite-sized pieces. Peel 8 medium to large cloves of garlic. Place beets and garlic on a large piece of foil then wrap to form a foil packet of beets.
- Roast at 400°F for about 45 minutes until both the beets and the garlic cloves are tender.
- Let the veggies cool before blending into the dip.
- Add the remaining ingredients, aside from the olive oil and water. Blend until smooth.
- Turn the food processor on and stream in the oil and water being sure to scrape down the sides of the food processor when necessary. Blend until very smooth.
- Serve beet dip chilled or at room temperature with your favorite veggies or crackers. I used a heart-shaped cookie cutter to cut grain-free tortillas.
- I then brushed the cut-out tortillas with olive oil and sea salt before baking at 350°F for 15-20 mins. Enjoy!