Beetroot and Walnut Dip

Ingredients

• 50 g of walnuts

• 1 lemon, juice only

• 200 g of cooked beetroot, cut into cubes

• 1 tsp of ground cumin

• 1 tbsp of tahini

• 1 garlic clove, crushed

• 1 tbsp of extra virgin olive oil

• 1 sprinkle of ground black pepper

2 servings

Calories~375 kcal

Protein~8 g

Carbs~18 g

Fat~31 g

Fiber~6 g

Sugar~8 g

Total recipe

Calories~750 kcal

Protein~16 g

Carbs~35 g

Fat~62 g

Fiber~12 g

Sugar~16 g

Method

• Step 1

  Dry fry the walnuts in a pan for 5 mins, until fragrant. Set aside and leave to cool.

• Step 2

  Put the walnuts in a blender and blitz to fine crumbs. Add in half the lemon juice, then the rest of the ingredients. Blend to a thick paste, adding a touch more oil if needed. Add more lemon juice or cumin to taste.

• Step 3

  Pop in the fridge until you’re ready to serve.