HOW-TO VIDEO:
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How this works
Servings: 8
Ingredients
Beet Spread:
- 3 medium beets, peeled and cut into 1-inch pieces (about 2 cups)
- 2 tablespoons olive oil, divided
- 1 1/2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
- Juice of ½ orange
- 1/4 cup tahini
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup (or more for a sweeter dip)
- 1 clove garlic, crushed
- Salt and black pepper, to taste
Toppings:
- 1/2 batch Cashew Sour Cream (see below) or store-bought vegan sour cream
- 2 tablespoons chopped green onions
Cashew Sour Cream
- 1 cup raw cashews, soaked in water at least 4 hours
- Juice of ½–1 lemon, to taste*
- 2 teaspoons apple cider vinegar
- 1 teaspoon maple syrup
- 1 tablespoon nondairy milk (up to 3 tablespoons)
- Salt and black pepper, to taste
Instructions
Beet Spread:
- Preheat the oven to 400°F. In a medium bowl, toss the beets with 1 tablespoon of the olive oil, then spread them out on a baking sheet. Bake for 40 minutes, until tender when poked with a fork.
- When the beets are cool enough to handle, transfer them to a blender and add the remaining 1 tablespoon olive oil, chickpeas, orange juice, tahini, balsamic vinegar, maple syrup, garlic, salt, and pepper. Blend until smooth.
- Transfer the mixture to a serving dish. Top with the Cashew Sour Cream and green onions.
Cashew Sour Cream:
- Drain and rinse the cashews. Transfer the cashews to a blender and add the lemon juice, apple cider vinegar, and maple syrup.
- Starting with 1 tablespoon at a time, add the nondairy milk as needed to blend, and blend until completely smooth. Add the salt and pepper and stir. Transfer to an airtight container and store in the refrigerator for up to 5 days.
Notes
Note: Use a whole lemon for a tangier sour cream and a half lemon for a more mellow version.
Excerpted from The Colorful Kitchen © 2019 by Ilene Godofsky Moreno. Published by BenBella books.
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