This raw, vegan beetroot dip is a pretty addition to a meze plate, and delicious dolloped over salads and wraps. Recipe from the book 'The Naked Vegan' by Maz Valcorza.
Storage: Pour into a clean, airtight glass jar and seal the lid. The dip will keep in the fridge for 3 days.
1 cup peeled and chopped raw beetroot ½ cup organic cashew nuts, activated*¼ red onion, finely chopped1 tomato, chopped1 garlic clove, peeled3 tbsp organic sunflower seeds, activated*½ cup fresh lemon juice1 tbsp organic apple cider vinegar1 tsp mustard1 tsp organic ground cumin2 heaped tsp carob powder¼ tsp freshly ground organic black pepper½ tsp Himalayan pink salt