Ingredients
Scale
- 3 – 4 beetroots (approximately 450 – 500 grams)
- 1 onion (peeled and rougly sliced)
- 4 garlic cloves (peeled)
- 1/2 cup macadamias
- 5 tablespoons lemon juice
- 2 tablespoons tahini
- 1 teaspoon dried cumin
- Pinch of sea salt
Instructions
- Pre-heat oven to 180 degrees.
- Place beetroots on baking tray and cover with foil. Cook for 40 minutes. Next, add the onion and garlic to the baking tray, cover with the foil and cook for a further 10 minutes. Finally, add the macadamias to the baking tray , cover with the foil and cook for 10 more minutes.
- Remove the baking tray from the oven and set aside to cool.
- Peel the skin off the beetroots (you may want to wear latex gloves for this part) and add to a food processor (or a blender or thermomix) with the onion, garlic, macadamias, lemon juice, tahini, cumin and sea salt and process until your reach your desired consistency.
- Store in the refrigerator until ready to serve with your favourite crackers.
- Note: These go well with my Rosemary + Sesame Seed Crackers or even my Paleo Crackers
- Category: Appetizer