A beautiful dip that tastes amazing without chickpeas which can be high in starch. This one contains butter beans which are much lower in carbohydrate.
2 medium beetroot scrubbed and cut into quarters
1 400g can butter beans drained and rinsed
1/4 c tahini (sesame paste)
1/4 c water
Juice of 1 lemon
1 Tbsp olive oil
1 tsp ground cumin
1 tsp sea salt
Freshly ground black pepper
Place the beetroot on a baking tray and roast for 30 minutes on 180 degrees celsius. Cool and place in a food processor with the remaining ingredients. Puree until smooth adding a little more water if it's too thick.
Sprinkle with sesame seeds and a little more olive oil drizzled over and serve with vegetable sticks and seed crackers
-Julie Buckley (Coach/Chef)
Diabetes Clinic New Zealand
If you know someone who would like to reverse pre-diabetes or Type 2 Diabetes get them to message the Diabetes Clinic here https://m.me/diabetesclinicnz