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Sweet and Spicy Beet Spread

Bold ingredients like jalapeño and roasted beets lend this dip great color and flavor.
sweet-and-spicy-beet-spread.jpg

Submitted By:

Dietary Interests: Gluten-Free , Mediterranean , Vegan , Vegetarian

Allergens: Sesame

Yield:

12 servings (720 ml)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

12 servings (720 ml)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

12 servings (720 ml)

Total Time:

11 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • ⅓ cup (80 ml) extra virgin olive oil [or chickpea liquid]
  • 2 dates [or 2 tablespoons honey], pitted
  • ½ lemon, peeled
  • ¼ cup (35 g) sesame seeds [or tahini]
  • ¼ cup (60 ml) distilled white vinegar
  • 1 (215 g) beet, roasted, peeled
  • 16 ounces (450 g) canned chickpeas, drained
  • 1 garlic clove, peeled
  • 1 (15 g) jalapeño, halved, seeded
  • ¼ teaspoon sea salt, optional
  • ¼ teaspoon ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 60 seconds, using the tamper to push ingredients toward the blades.

Ingredients

  • ⅓ cup (80 ml) extra virgin olive oil [or chickpea liquid]
  • 2 dates [or 2 tablespoons honey], pitted
  • ½ lemon, peeled
  • ¼ cup (35 g) sesame seeds [or tahini]
  • ¼ cup (60 ml) distilled white vinegar
  • 1 (215 g) beet, roasted, peeled
  • 16 ounces (450 g) canned chickpeas, drained
  • 1 garlic clove, peeled
  • 1 (15 g) jalapeño, halved, seeded
  • ¼ teaspoon sea salt, optional
  • ¼ teaspoon ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 60 seconds, using the tamper to push ingredients toward the blades.

Ingredients

  • ⅓ cup (80 ml) extra virgin olive oil [or chickpea liquid]
  • 2 dates [or 2 Tablespoons honey], pitted
  • ½ lemon, peeled
  • ¼ cup (35 g) sesame seeds [or tahini]
  • ¼ cup (60 ml) distilled white vinegar
  • 2 (215 g) beets, roasted, peeled
  • 1 can (450 g) chickpeas, drained
  • 1 garlic clove, peeled
  • 1 (15 g) jalapeño, halved, seeded
  • ¼ teaspoon sea salt, optional
  • ¼ teaspoon ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 45 seconds, using the tamper to push ingredients toward the blades.