Beetroot Bean Dip | Recipes & Menus | Blue Flame Kitchen

Ingredients

• 2 small pickled red beets (about ⅓ lb/180 g)
• 1 clove garlic, roughly chopped
• 1 can (19 oz/540 mL) cannellini beans, rinsed and drained
• ¼ cup tahini
• 1 tbsp extra-virgin olive oil
• ¾ tsp cumin, divided
• ½ tsp chili powder, divided
• ½ tsp salt
• 1 tsp extra-virgin olive oil
• Crackers*