Beetroot and Walnut Dip
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!
Instructions
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1
Dry fry the walnuts in a pan for 5 mins, until fragrant. Set aside and leave to cool.
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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.
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3
Pop in the fridge until you’re ready to serve.
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
Serves 6
Total time required 15 mins
- Preparation time: 15 mins
Recipe published with permission from OcadoLife magazine