Ingredients for Beetroot And Walnut Dip
- 1 1/2 cups cooked beetroots
- 1/2 cup walnuts, roasted
- 1/2 cup Greek natural yoghurt
- Dukkah, for serving
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1-2 tablespoons fresh lemon juice, optional
- 1/4 teaspoon salt, or to taste
- Pita crisps, for serving
- Raw vegetables, for serving
- Crackers, for serving
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How to Make Beetroot And Walnut Dip
- Preheat oven to 350°F (175°C).
- Roast walnuts for 5-7 minutes, or until fragrant and lightly toasted. Let cool slightly.
- Add cooled walnuts to a food processor and pulse until finely chopped but not powdery.
- Add the cooked beetroot to the food processor and process until well combined with the walnuts.
- Add the Greek yogurt, cumin, smoked paprika, and black pepper to the food processor.
- Blend until completely smooth and creamy. Taste and adjust seasonings as needed.
- Transfer the dip to a serving bowl. Chill for at least 30 minutes to allow flavors to meld (optional).
- Serve with pita crisps, vegetables, or crackers.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
23g
Fat
6g
Carbs
3g
