Beetroot and walnut dip
From: Spain On The Road Again
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Beetroot and walnut dip
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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
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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