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 ...
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
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