This recipe based on an idea I saw in Donal Skehan’s Fresh, but the recipe is mine, as a friend had my copy when I got snacky. It’s dead simple and only takes a few minutes to make in a food processor. This recipe will serve two if you’re seriously snacking, or more if it’s a dip at a gathering.
- 4 cooked beetroots
- 1 clove of garlic
- 2 tsp ground cumin
- 1 tbsp tahini
- 2 tbsp lemon juice (about one lemon’s worth)
- salt and pepper
- sesame seeds to decorate
Put the beetroot, garlic, cumin, tahini and lemon juice in a blender or food processor and run on a medium setting until smooth. Taste and season with salt and pepper. Add more lemon juice if it’s not coming through too well.
Spread on a couple of slices of sourdough, savoury biscuits, or toast of your choosing – or into a bowl to dip into – and scatter the sesame seeds over the top. Serve immediately.