Beetroot, Almond and Tahini Dip
Serve these dips on a platter or board with assorted crisp baby vegetables and crackers.
Recipe by Claire Aldous
Photography by Aaron McLean
From issue #38
Sept. 2, 2015
ingredients
½ cup slivered almonds, roasted
1 x 450 gram tin cooked beetroot, drained
½ cup fresh white breadcrumbs
1 tablespoon sesame seeds, toasted
1 clove garlic, crushed
1 teaspoon ground cumin
¼ - ½ teaspoon ground chilli
1 tablespoon red wine vinegar
2 tablespoons tahini
2 tablespoons olive oil
¼ cup chopped mint
sea salt and freshly ground pepper
To serve
2 teaspoons toasted sesame seeds
Method
Put all the ingredients in a food processor, season and blend until well combined. Transfer to a serving dish and garnish with sesame seeds. Makes about 1½ cups
