Beetroot Dip

every year at our family christmas we always have a beetroot dip. and i always make a b-line for it when the cracker platters come out. it's chunky and delicious, but also full of hidden sugars and sneaky preservatives because it's store bought. so, in anticipation of that, this year i thought i'd try my hand at making my own beetroot dip. except this is kind of hummus-y. and i mean i don't hate on chunky dips, but smooth and hummus-y will always have a special place in my heart. and besides the cashews in this one made it creamy!!  

this morning i ticked things off my list (see yesterdays post for list details) by forcing myself onto the treadmill and the exercise bike at the gym after crafting the puuuurrrrfect workout playlists. filled with the awesome new bruno mars album, some classic tay tay swifty and some old gems like abba, the supremes and of course the entirety of the alternative punk rock genre (see the late 90's and early 2000's for reference) starting with old green day and ending with the latest panic! at the disco album. oh and of course adele. who can forget adele. 

so, here's to blogmas day 4, and to unspoken family christmas traditions. 

notes: this dip is super creamy and delicious! the lemon is added to taste, so i went easy on it out of personal preference, but you can always add some more if you'd prefer. the it's also up to you how much you blend the dip - i'm a smooth dip kind of person, but you can make it chunkier if you'd prefer. my hummus had garlic in it already, so i didn't add any to the dip itself, however if you like, 1/4 of a garlic clove will give the same effect.  


beetroot dip

{makes about 2 1/2 cups of dip}

ingredients

450g canned beetroot

1/2 c fresh coriander

100g cashews

75g pine nuts

2 tbsp hummus

1/2 tbsp extra virgin olive oil

2 tsp za'atar

lemon juice, to taste

salt and pepper, to taste 

 

method

preheat the oven on the grill setting to 180 degrees celsius. lightly toast the pine nuts on a baking sheet in the oven until lightly golden brown. 

drain the beetroot water from the can in a strainer. discard the drained fluid. 

add the beetroot, coriander, cashews, pine nuts, za'atar, olive oil, salt, pepper, olive oil, hummus and lemon juice into a blender. blend until smooth (or the desired consistency). add lemon juice to taste if desired. 

store in a sealed container in the fridge until ready to serve, garnished with coriander, pine nuts, salt, pepper and za'atar. 


- jess x