Beetroot, Almond and Tahini Dip
Photography Aaron McLean.
Serve these dips on a platter or board with assorted crisp baby vegetables and crackers.
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
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.