This spiced walnut beetroot dip is perfect served with some veggies or crackers or makes a delicious addition to wraps and sandwiches.
Prep time: 50 minutes
Chill time: 1 hour
⅓ of a cup of lemon juice
500 grams of beetroot
3 cloves of garlic
2 tablespoons of tahini
⅓ of a cup of olive oil
1 teaspoon of cumin powder
1 teaspoon of coriander powder
1 cup of walnuts
Salt and pepper to taste
Optional: pinch of cayenne pepper
Preheat your oven to 180C fan forced.
Scrub your beetroots to remove any dirt. Then wrap them in tin foil and place in the oven. Bake for 40-60 minutes until tender.
Let your beetroots cool then remove the skin of the beetroots.
Place all of your ingredients into a food processor and blend until the ingredients have broken down and the dip is smooth.
Chill in the fridge for about an hour or until cool.
Serve with some fresh coriander and crushed walnuts and a drizzle of olive oil. Enjoy!