Beet Black Bean Dip Recipe

• 1 cup cooked beets

Roast the beets washed & whole in a tray covered with foil in the oven.  Put a little water to cover the bottom and a tablespoon of vegetable oil.  This liquid helps them steam and keeps them from sticking. Roast them for 45 minutes to an hour depending on quantity and size. You can tell doneness by sticking them with something to feel that it goes in easily. 

Then peel off the skins, cut off the rough ends, and put them in a bowl of water to rinse them. Do this to help them cool down quicker too, as well as cut them.

• 1 cup cooked dry black beans cooked in water with a bay leaf or two, until soft and cooked

No need to stress if they are overcooked,  you’ll be blending this. Remove the bay leaf and cool in a shallow pan.  Strain most of the excess liquid so it cools faster (food safety!) but still have a little juice to help with blending. 

• 1/4 cup tahini

• 1/4 cup maple syrup (or honey!) 

• 1 tsp each of onion salt (or regular salt), paprika, and granulated or powdered garlic

• 3 Tbsp water (more if needed)

 Make the beans and beets the day before to allow them both to fully cool before blending. Then mix all the ingredients in a blender on high for 45 seconds to a minute. I usually give it all a big stir at some point and scrap down the sides to make sure it’s all blended consistently. I package it in small jars or Tupperware and put it back in the fridge to cool again if I’m not eating it right away. Enjoy within 3-5 days!