So, to be honest, every time I make this dip, I change the ingredients. To write an exact recipe for it is quite difficult, as it’s so easy to twist and tangle the flavours into whatever mood your in, or whatever you have in the cupboard. The recipe I’ve written here is a general guide, adjust it to suit your taste.
Although I’ve topped the dip with yoghurt here, the use of nuts gives the dip a lovely creaminess without using any dairy, therefore making it vegan. Walnuts, cashews, brazil nuts, almonds, hazelnuts, even pistachios, will work in this dip, just make sure you use a good amount of spice to give it the edge that store bought dips don’t have.
1 cup chopped, cooked beetroot (you can use fresh or canned, I like to use canned for the sweetness)
1 cup lightly roasted walnuts
1 1/2 tsp toasted cumin seeds
1 1/2 tsp sumac
pinch chilli flakes
2 cloves garlic
Juice of half a lemon or a tablespoon red wine vinegar
1 tablespoon olive oil
Salt and pepper
Plain yoghurt, extra walnuts, cumin seeds and black salt flakes to serve
Blend all the ingredients together in a food processor or with a hand held mixer. Check for seasoning and adjust to suit.
To serve, top with yoghurt (optional), extra walnuts, cumin seeds and black salt flakes. Serve with corn chips, or toasted pita bread or vegetable sticks.