This dip is so easy to make and so versatile! Enjoy with crackers, veggie sticks, in wraps or as an accompaniment to your fish at dinner. Enjoy!
Ingredients
- 1 beetroot, whole & oven baked
- 1/2 cup raw walnuts
- 1/3 cup natural Greek-style yoghurt
- 1 spring onion, diced
- sea salt & black pepper
- Dukka for serving
Method
- Scrub beetroot, wrap in foil & bake in oven 180 C for 1 hour.
- Remove skin from beetroot once cooked and chop into chunks.
- Place beetroot, walnuts, yoghurt, spring onion, seasoning in a small food processor. Blend until smooth.
- Sprinkle with Dukka to serve.
Keep refrigerated for 4 days.