Beetroot Dip | Paleo | Gluten-free | The JOYful Table

Ingredients

• 380gms cooked beetroot, (cooking method below, roughly 500g raw beets)
• 1/2 cup raw cashews
• 3 Tbsp tahini (hulled)
• 3 Tbsp olive oil
• 1 1/2 Tbsp apple cider vinegar
• Juice of 1 lemon(s)
• 1 clove garlic
• 1 tsp chopped ginger
• 1 tsp cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 - 3/4 tsp fine sea salt, to your taste