Beetroot, Almond and Tahini Dip

, from Issue #38. September, 2015
Photography by Aaron McLean.
    Beetroot, Almond and Tahini Dip

    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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