Beetroot And Walnut Dip
Description
A great way to use up the last of the season';s beetroot in this vibrant dip.
Ingredients
- <ul><li>500 grammes beetroot
- cooked
- 100 grammes walnuts
- 3 tablespoons tahini
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 cloves garlic
- 1 lemon Juice of
- A pinch of salt</li></ul>
Instructions
- 1
- Chop the beetroot into rough chunks, Place the beetroot in a food processor and whiz until smooth, Dry fry the walnuts until they are aromatic, Add the walnuts and all the rest of the ingredients to the processor until they form a rough paste, Pour into a bowl and sprinkle with coriander to serve
photo source: pixabay
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