Beetroot, sunflower-seed dip
by Anna Dernis
Preparation time:5 min
Cooking time:3 min
Portions:10
Diet:Vegan
A creamy, vibrant beet dip blended with nutty sunflower seeds for a protein-rich spread that’s smooth and eye-catching.
Ingredients
200g
sunflower seeds
500g
cooked beetroot
200ml
Plant based milk
30g
apple cider vinegar
20ml
cold pressed sunflower oil
7g
salt
3g
Cumin
Why we love the recipe
We love this creamy, colorful dip packed with plant-based nutrients and earthy flavor. It celebrates root vegetables and offers a healthy, affordable alternative to traditional dips.
Anna Dernis
Steps
1.
Roast the sunflower seeds in a pan until lightly browned.
2.
Mix all ingredients and blend until creamy.
3.
Taste and add additional liquid or spices to the preferred consistency and taste.