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  • Author: Vanessa Vickery


  • 34 beetroots (approximately 450500 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


  1. Pre-heat oven to 180 degrees.
  2. 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.
  3. Remove the baking tray from the oven and set aside to cool.
  4. 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.
  5. Store in the refrigerator until ready to serve with your favourite crackers.
  6. Note: These go well with my Rosemary + Sesame Seed Crackers or even my Paleo Crackers
  • Category: Appetizer
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