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Beetroot and Walnut Dip

By OcadoLife
Check out this vibrant, sweet and earthy Middle Eastern-inspired dip. It's really quick and easy to make, and can be prepped in advance if you have friends coming over. Serve as a snack with drinks or perhaps as a…
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Time and servings

Total time
Servings
Prep time

Ingredients

8 total
  • 50 g of walnuts
  • 1 lemon, juice only
  • 200 g of cooked beetroot, cut into cubes
  • 1 tsp of ground cumin
  • 1 tbsp of tahini
  • 1 garlic clove, crushed
  • 1 tbsp of extra virgin olive oil
  • 1 sprinkle of ground black pepper

Method

3 steps

  1. Step 1

    Dry fry the walnuts in a pan for 5 mins, until fragrant. Set aside and leave to cool.

  2. Step 2

    Put the walnuts in a blender and blitz to fine crumbs. Add in half the lemon juice, then the rest of the ingredients. Blend to a thick paste, adding a touch more oil if needed. Add more lemon juice or cumin to taste.

  3. Step 3

    Pop in the fridge until you’re ready to serve.