Beet & Sage Bean Dip
Beet & Sage Bean Dip
Ingredients
1½ medium beets, cubed, roasted
1 can cannellini beans, drained and rinsed
3 garlic cloves, roasted
½ tbsp. avocado oil
2 tbsp. tahini
Juice of ½ lemon
10 fresh sage leaves (can use 1 tbsp. dried if fresh not available)
1 tsp. paprika
salt and pepper
Directions
Preheat oven to 400F.
Place cubed beets and garlic on a baking sheet and toss with oil.
Roast for 20 min.
Pulse all ingredients together in a food processor.
**Great pairings:
Crudites: carrots, cauliflower, celery, radish, daikon
Breads and crackers: baguette, toast, pita
Roasted vegetables: roasted yams, potatoes
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