This dip is perfect as a quick snack, barbecue side, for a pic-nic, as a sandwich filling … and also before a workout as beetroots improve blood and oxygen flow to the working muscles.

You can make it more of a hummus by using chickpeas instead of cashews, but the sort of soft and creaminess taste provided by the cashew nuts and taste from the spices is really amazing!

 

Ingredients (serves 4 as a dip with accompaniments)

• 350g (3 medium/6 small) of vacuum-sealed Beetroot

• 100g of raw Cashews, soaked in hot water for at least 15 minutes then drained

• 1 clove of crushed Garlic

• 2 teaspoons of Cumin

• 1 teaspoon of ground Cinnamon

• 1 teaspoon Maple Syrup

• Lemon juice, to taste

• Water or Olive oil, as needed, to mix into a uniform “cream”

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Method

Add everything to a food processor or blender and blend until smooth. Add a little water or olive oil as required, according to how it tastes for you add a bit of lemon juice and salt to adjust.

As a topping I added roasted pine nuts, and pomegranate and chia seeds!

Serve as a dip with your choice of crackers (I love the sesame/pumpkin seeds ones!), pitta bread, oatcakes, crisps, raw veggies…

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