Ingredients
Scale
- 3 medium beets, peeled and cut into 2cm/1 inch pieces (about 2 cups)
- 2 tbsp olive oil (optional)
- 1½ cups cooked chickpeas
- ½ orange, juice
- ¼ cup tahini
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 1 clove garlic
- Salt, pepper
Toppings
- 2 tbsp chopped green onions
- 1/2 cup cashews, preferably soaked
- 1/2 lemon, juice
- 1 tsp apple cider vinegar
- 1 tsp maple syrup
- 1 tbsp nondairy milk
- salt, pepper
Instructions
- Preheat the oven to 200°C/400°F. In a medium bowl, toss beets with 1 tablespoon of the olive oil, then spread them out on a baking sheet. Bake for 40 minutes, until tender when poked with a fork.
- When beets are cool enough to handle, transfer them to a blender and add the remaining 1 tablespoon olive oil, chickpeas, orange juice, tahini, balsamic vinegar, maple syrup, garlic, salt, and pepper. Blend until smooth.
- For the cashew sour cream add cashews to a blender with lemon juice, apple cider vinegar, maple syrup, salt and pepper, and blend until smooth. Add a few tablespoons of water/plant milk to adjust consistency.
- Transfer beet mixture to a serving dish. Top with the cashew sour cream and green onions. Enjoy!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dip
- Cuisine: Vegan