Beetroot And Walnut Dip

Beetroot And Walnut Dip

A great way to use up the last of the season's beetroot in this vibrant dip.

Ingredients

  • 500 grammes beetroot, cooked
  • 100 grammes walnuts
  • 3 tablespoons tahini
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 cloves garlic
  • Juice of 1 lemon
  • A pinch of salt

Method

  1. Chop the beetroot into rough chunks
  2. Place the beetroot in a food processor and whiz until smooth
  3. Dry fry the walnuts until they are aromatic
  4. Add the walnuts and all the rest of the ingredients to the processor until they form a rough paste
  5. Pour into a bowl and sprinkle with coriander to serve


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