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Beetroot and Walnut Dip
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6 serving
Prep time:
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Serves: 6
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 starter. Warm some flatbreads for dunking and let everyone tuck in!
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Ingredients
- 50g walnuts
- 1 lemon, juice only
- 1 tsp ground cumin
- 200g cooked beetroot, cut into cubes
- 1 tbsp tahini
- 1 garlic clove, crushed
- 1 tbsp extra virgin olive oil
- 1 sprinkle ground black pepper
Method
Step 1
Dry fry the walnuts in a pan for 5 mins, until fragrant. Set aside and leave to cool.
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.
Step 3
Pop in the fridge until you’re ready to serve.
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Ocado Ground Cumin 41g
41g90p
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