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.