pink beet dip

INGREDIENTS

• 2 medium zucchinis ⁣
• 1 medium squash ⁣
• 1-2 beets ⁣
• handful of carrots (baby carrots, or 2 regular carrots - sliced up)⁣
• 2 tbs of tahini⁣
• 1-3 tbs of minced garlic (to taste)⁣
• 1 tbs olive oil⁣
• 1 tsp paprika⁣
• salt & pepper to taste⁣
• for spice: little jalapeño (reocmmend TJ's Hot & Sweet jalapeños)⁣

DIRECTIONS

1. preheat oven to 475. line a baking sheet with silicone baking sheet, or parchment paper. ⁣
2. slice up all of the veggies on the baking sheet, unseasoned. (NOTE: the soul purpose of roasting the veggies is to dry them out! they'll be blended up later ;) ) ⁣
3. roast them all at 475 for 20-25 minutes. ⁣
4. remove from oven and let cool. drop the cooled veggies into a food processor a blender. ⁣
5. drop the remaining ingredients in; NOTE: I recommend adding the 3 tbs of garlic in incrementally and sampling the dip to ensure you don't overdo it!⁣
6. continue blending until you reach a hummus-esque consistency.