This nutty, creamy dip is perfect for a healthy snack or light lunch option. Serve with crackers or rye bread and bring the vibrant colours of California to your mealtime.
Prep Time 20 minutesminutes
Servings 4Servings
Calories 724kcal
Ingredients
60gCalifornia walnuts
2tspcaraway seeds
270gcooked beetroot
Juice of 1 lemon
1clovegarlic
3tbspsour cream
2tbspfresh dillroughly chopped
1small slice of stale bread
Salt and pepper
1tbspwalnut oil
Instructions
Preheat the oven to 180°C.
Place the walnuts onto a baking tray and toast in the oven for 8-12 minutes, or until tinged golden brown and fragrant.
Toast the caraway seeds in a dry frying pan for 1-2 minutes until fragrant. Place 1 tsp of the seeds in a pestle and mortar and grind to a powder, setting the rest aside.
Roughly chop the beetroot and place into a food processor along with the lemon juice, garlic, walnuts, sour cream and ground caraway seeds.
Tear the bread into chunks and add to the processor, then blitz until smooth. Season with salt and pepper to taste.
Spoon into a bowl and sprinkle with the remaining caraway seeds and chopped dill. Drizzle over the walnut oil to finish.
Serve with crudité and rye crackers or toasted dark rye bread.