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Photo of Plant Based Beet and Tahini Dip - Vegan by WW

Plant Based Beet and Tahini Dip - Vegan

2
Points® value
Total Time
5 min
Prep
5 min
Serves
8
Difficulty
Easy
This recipe is brought to you by our friends at Bick's

Ingredients

Garlic

1 clove(s), large

Habitant Whole baby beets

38 piece(s)

Fresh lemon juice

1 tbsp(s)

Olive oil

2 tbsp(s)

Tahini

¼ cup(s)

Table salt

1 pinch(es), or to taste

Instructions

  1. Chop garlic and beets in bowl of food processor or blender. Add remaining ingredients except garnish.
  2. Taste and adjust salt and lemon juice if necessary.
  3. Place in serving dish and garnish with olive oil, mint and sesame seeds if using.
  4. Serving size: 1/4 cup (50 mL) serving

Notes

Serve with: Habitant® Whole Baby Beets, sliced in half and garnished with microgreens, celery sticks, walnuts, dates, vegan feta, Habitant® Sweet Pickled Gherkins, on bed of fresh mint, naan rounds cut in quarters, Bick's® ½ Salt Baby Dill Pickles, Bick's® Hot Pepper Rings, crackers, fresh rosemary, toasted walnuts, fresh chopped mint, olives, dried apricots.

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