Beetroot, Almond and Tahini Dip
Photography by Aaron McLean.
Serve these dips on a platter or board with assorted crisp baby vegetables and crackers.
INGREDIENTS
½ cup slivered almonds, roasted
1 x 450 gram tin cooked beetroot, drained
½ cup fresh white breadcrumbs
1 tablespoon sesame seeds, toasted
1 clove garlic, crushed
1 teaspoon ground cumin
¼ - ½ teaspoon ground chilli
1 tablespoon red wine vinegar
2 tablespoons tahini
2 tablespoons olive oil
¼ cup chopped mint
sea salt and freshly ground pepper
To serve
2 teaspoons toasted sesame seeds
METHOD
Put all the ingredients in a food processor, season and blend until well combined. Transfer to a serving dish and garnish with sesame seeds. Makes about 1½ cups
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.