Updated: Feb 25
I know you’re going to love this creamy & comforting dip. It contains a good dose of healthy nutrients too. Enjoy it with anything and everything!
Walnuts are unique in their collection of anti-inflammatory nutrients such as omega 3 fatty acids, phytonutrients including tannins, phenolic acids and flavonoids. Inflammation is associated with many hormonal conditions, such as fibroids, endometriosis and menstrual pain. Beetroots are a unique source of betaine, a nutrient that helps protects cells, proteins, and enzymes from environmental stress. It’s also known to help fight inflammation.
Skin & ageing:
Walnuts are rich in B-vitamins and antioxidants that prevents your skin from free radical damage and prevents wrinkles and signs of ageing. So if you want glowing skin long into your middle-age, eat walnuts.
The pigments in beetroot support your body’s Phase 2 detoxification process. Beetroots are valued for their support in detoxification and helping to purify your blood and your liver.
Supercharge your Health: This dip contains fibre, essential fats and immune-boosting vitamin C. This dip is an excellent addition to your diet
1 tbsp cumin seeds
200g cooked beetroot (not pickled) – cooled and roughly chopped
1 tbsp tahini
1 large garlic clove
2 tsp red wine vinegar
2 tbsp chopped parsley
A good pinch pink Himalayan salt
A good pinch freshly ground black pepper
2 tbsp olive oil
Dry-toast the walnuts in a saucepan for 4-5 minute until fragrant (keep an eye on them and toss often to avoid burning them). Allow to cool.
Dry-fry cumin seeds for about 1 minute until they just start to darken and become fragrant. Crush these seeds using a pestle & mortar or a seed grinder.
Once the walnuts are cool, blitz them in a food processor until fine.
Add the remaining ingredient and blend to a thick paste, adding more seasoning if required.