VEGAN BEETROOT & WALNUT DIP

This is one of my favourite dips. It’s just delicious and packed with health promoting ingredients! The addition of fermented garlic adds a healthy dose of probiotics, walnuts and extra virgin olive oil supply omega 3, tahini adds calcium and magnesium and beetroot contains nitrates which relax the blood vessels, reducing blood pressure and increasing blood flow to the brain!

This dip is great with raw veggies, on a baked sweet potato, in a wrap, sandwich or with oatcakes! I have yet to meet anyone who doesn’t like it and it’s such a fabulous colour!!


Ingredients

• Pack of vacuum packed beetroot (250 to 300g)
• ½ cup walnuts
• 1 tablespoon tahini
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic or fermented garlic
• sea salt to taste

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Simply add all the ingredients to a blender or food processor and blitz until blended. A hand held stick blender works well too! Transfer to the fridge and enjoy!!

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