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A dip to serve with carrots and celery sticks for a healthy snack.

INGREDIENTS

  • 4 medium beetroots, grated and drained
  • 2 garlic cloves, crushed
  • 1/3 cup of tahini paste
  • 1/2 cup creme fraiche
  • 1 tin butter beans, drained
  • 2 pinches salt
  • 1/2 teaspoon ground cumin

METHOD

Blend everything together and serve with crudites, warm pita bread or crackers.

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