Beets are incredibly detoxifying and, when paired with creamy tahini, make a beautiful and delicious dip. This healthy dip is a favorite for parties and can also double as a topping for roasted vegetables.

INGREDIENTS

• 2 small beets

• One 16-ounce/250-g can cannellini beans (rinsed and drained)

• 1⁄4 cup/55 g tahini

• 3 to 4 Tbsp freshly squeezed lemon juice

• 2 Tbsp olive oil

• Sea salt

• Seasonal vegetables (such as red peppers, carrots, cucumbers, and radishes), sliced, for serving

• Seed crackers, for serving

Directions

1. Preheat the oven to 375°F/190°C. Trim and wash the beets and wrap each one tightly in foil. Bake on a baking sheet for 45 minutes to 1 hour, or until a knife pierces through them easily. Remove and let cool before peeling, then roughly chop.

2. Place the beets, beans, tahini, 2 Tbsp of the lemon juice, and a few pinches of salt into a blender or food processor. Blend until completely smooth. Drizzle in the olive oil.

3. Season with sea salt. Taste and add more lemon juice if desired. Serve with sliced seasonal vegetables and seed crackers. Serves 4-6.