Beet Cashew Dip

Recipe: Beet Cashew Dip

Prep time: 15 min

This dip is much easier to digest than chickpea-based hummus. Beets are incredibly energizing so make sure to include this bright red dip for lunches and snacks when you need an extra boost.

Ingredients:

• 1 cup of raw cashews
• 1 cup of raw sunflower seeds
• 2 cups of filtered water for soaking
• 2 cups of cooked, sliced beets
• ½ of organic lemon juice
• ½ clove of garlic
• ½ of extra virgin olive oil
• ¼ cup of filtered water
• 2 tablespoons of organic balsamic vinegar
• 1 teaspoon of raw liquid honey

Make the dip:

1. Soak the cashews and sunflower seeds in 2 cups of filtered water for 4 hours. Drain and rinse well.
2. Combine all the ingredients in a food processor and process until smooth.
3. Enjoy as a dip or spread.
4. Will keep for up to 1 week in the fridge.

Enjoy!