4 servings
Ingredients
- 200 g of cooked beetroot or 1 pack of organic vac packed beetroot
- Juice of 1 lemon
- 2 peeled garlic cloves
- 1-2 tbs tahini
- 1-2 tbsp olive oil
- Hand full of toasted walnuts or hazelnuts
- 1/2 tsp cumin seeds
- Pink Himalayan sea & pepper
Instructions
- Pre-heat the oven to gas Mark 4 and then place your nuts on a baking tray to toast slightly (this should take approx 5 minutes, keep your eye on them to make sure they don’t burn). Allow to cool.
- If using pre-cooked beetroot, drain the beetroots and then tip them into your blender.
- Add the garlic, lemon juice, tahini, cumin seeds, nuts and olive oil.
- Blitz until smooth (approx 2 minutes)
- Season to taste.