Have you ever seen such a vibrant and fantastic natural colours?! I made this and couldn’t believe that it was all from natural food colour, it’s simply from the beetroot (it tasted pretty good too). I used this for a dip to go with a lovely falafel meal, which I shall give you the recipe for tomorrow, but it would also be great as a starter or snack with some crudites and breads or in a mega sandwich with crunchy salad. Whatever you use it for I hope you will enjoy it as much as we did.
– 2 beetroot – peeled and chopped into squared
– 20g walnuts
– 1 tsp cumin
– 1 tbsp breadcrumbs
– 1½ tsp tahini
– 1 small garlic clove
– 1 lemon, juice only
– 1 tbsp walnut oil
– 1½ tsp dry sherry
Place the beetroot in a saucepan, cover with boiling water and simmer for 30-35 minutes until tender.
Drain the beetroot and leave until cool enough to handle.
Toast the walnuts until golden brown
Blend all the ingredients in a food processor until smooth. Season to taste and add a little more lemon juice if needed.