Beetroot and Roasted Walnut Dip

Not enough dip for your chips? Not enough chips for your dip? Total disaster. I have the solution to your First World Problems. Make your own. You are now in control. Not some supermarket overlord who wants to decide your snacking limits.


  • 500g cooked beetroot (I used the pre-cooked vacuum packed ones)
  • 1 cup walnuts, toasted
  • 1 clove of garlic, crushed
  • 1/4 cup tahina
  • Juice of 1 small lemon
  • 1 tablespoon olive oil
  • 2 teaspoons pomegranate molasses
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon dried mint
  • 1/2 teaspoon sea salt
  • Black pepper to season


  1. Toast your walnuts in one layer in a dry pan over a low-medium heat.
  2. Put the toasted walnuts in your food processor along with all other ingredients and pulse until you get desired consistency.

Makes 2-3 cups.

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