Publication date: 2020-05-14 13:32:56
- ¼ cup sesame seed oil
- ¼ cup vegetable stock
- ½ cup extruded chickpea flour
- 1 cup tahini
- 1 roasted beetroot
- 1 tbsp sesame seed oil
- Juice of two limes
- 1 peeled clove of garlic
- 1 tsp cumin
- A pinch of sea salt
1. Peel and chop beetroot. Drizzle with tbsp of sesame seed oil and roast in the oven for an hour at 400º F. Allow to cool.
2. Combine ingredients in a food processor and mix until desired consistency is achieved.
3. Use as a dip for raw vegetables or gluten free pita chips for a healthy snack.
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