Friday, October 1, 2010

Beetroot Dip


Ingredients:

50g Pine Nuts
1 tsp Cumin Seeds
25g Stale Bread (Crusts Removed)
2 Large Cooked Beetroot (not pickled), cut into cubes
1 tbsp Tahini (sesame seed paste)
1 large Garlic Clove (Crushed)
Juice of 1 lemon
Sea salt and freshly ground black pepper
A little olive

Method:

1. Put the pine nuts on a baking tray and toast them in an oven preheated to 180C/Gas Mark 4 for five to seven minutes, until fragrant. Leave to cool.

2. Warm a small frying pan over a medium heat. Add the cumin seeds and dry-fry them, until they start to darken and release their aroma. This should take less than a minute, so be careful not to burn them. Crush the seeds with a pestle and mortar.

3. Break the bread into small chunks, put in a food processor or blender with the pine nuts and blitz until fine. Add the beetroot, tahini, most of the garlic, a good pinch of the cumin, half the lemon juice, a little salt and a good grind of pepper, then blend to a thick paste.

4. Taste the mixture and adjust it by adding a little more cumin, garlic, lemon, salt and/or pepper, blending again until you are happy with it. Loosen with a dash of oil if you think it needs it. Refrigerate until required but bring back to room temperature to serve. Serve this with dry pita bread triangles.

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