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Red Beet Dip With Thyme And Garlic



1 cup cashews (soaked overnight)

1/2 lemon, juiced

2 small red beets, cooked and diced

2 Tbsp Honey

1 garlic, crushed

salt and pepper


fresh thyme

olive oil


If you don’t have time to soak the cashews just boil them for 15 minutes and rinse them with cold water. Put the following ingredients in a blender and mix until smooth and creamy: cashews, lemon juice, a splash of water (a little at a time so the dip doesn’t get too runny).

Remove half of the cashew cream into a bowl. Add the remaining ingredients to the blender and mix until smooth. Pour into the bowl with the saved cashew cream and whisk together.

Season with salt and pepper (it may need more salt than you think) and possibly a little more lemon or honey depending on your preferences. Garnish with olive oil and fresh thyme.