Beetroot and walnut dip

From: Spain On The Road Again

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Prep time:
10 mins
Cook time:
Serves:
6-8

Besides its amazing colour, this dip from Mario Batali has a wonderful combination of earthy ingredients. It's great with warm pitta bread - or simply eaten with a spoon

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Ingredients

  • 200g Walnuts
  • 450g Beetroot, trimmed, boiled or roasted, peeled, and cut into large chunks
  • 100ml Olive oil
  • 50 ml water
  • 2 tbsp tahini
  • 1-2 tbsp lemon juice
  • 1 pinch Salt
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Method

1. Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms.

2. Add the olive oil, water, and tahini and pulse a few times, just until combined.

3. Stir in the lemon juice and season to taste.

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