Beet and Black Tahini Hummus
For many years now I have enjoyed grated raw beetroot in my salads and so they are about to take centre stage in this black sesame seed tahini hummus recipe. Serve it up with your own raw food crackers and salad or use it as a spread on nori rolls with added salad items and roll up and enjoy.
1 organic beetroot about the size of a snooker ball (grated finely)
1 cup of raw, organic cashews (soaked overnight or for 4 hours beforehand)
½ teaspoon of organic cumin powder
1 – 2 tablespoons of black, organic RAW Tahini butter
1 Tablespoon of lemon Juice
1 ½ teaspoons of Braggs Apple Cider Vinegar or raw Organic Coconut Vinegar
1 small clove of garlic (crushed)
3 Tablespoons of Olive Oil
1 small teaspoon of fine Celtic Salt
1 Tablespoon of Chopped Parsley leaves for a garnish
Place the finely grated beetroot, soaked cashews, cumin powder, tahini, lemon juice, raw, organic Vinegar, crushed garlic and Celtic salt into a food processor and process until smooth. While the machine is running slowly drizzle in the olive oil. To serve, pour into bowl and sprinkle on the parsley leaves.