Purple Beet Vegan Dip
Ingredients
- 1 roasted beet
- 2-3 cloves garlic
- 1/3 cup tahini
- zest of 1 lemon
- juice of 1/2 to 1 lemon
- 1 can chickpeas with half the aquafaba
- salt and pepper to taste
Dill dip
- Uncle Dan’s California Country Dill
- vegan sour cream
Preparation
Roast the beet by wrapping a cleaned, scrubbed beet in tin foil and baking at 375 degrees Fahrenheit for one hour, then cool in the refrigerator and remove the skin.
Combine the roasted beet, 2-3 cloves garlic, 1/3 cup tahini, zest of 1 lemon, juice of 1/2 to 1 lemon, 1 can of chickpeas with half the aquafaba, salt, and pepper in a high-speed blender.
Blend until smooth, then taste and adjust seasonings as needed.
For the dill dip, mix Uncle Dan’s California Country Dill with vegan sour cream to desired consistency.
