Beetroot and almond dip
Prep time: 5 minsTotal time: 
Beetroot and almond dip
Put on a Christmas playlist, gather your paper and ribbons, and settle in for a spot of present wrapping. This colourful dip is made for grazing between parcels – just add crackers and crudités – and is also great to put out for guests at a festive gathering
Prep time: 5 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 100g ground almonds
- 250g cooked beetroot, roughly chopped
- 300g silken tofu
- 1 small garlic clove, peeled
- 1 tsp za'atar
- juice of half a lemon (reserve the zest)
- ½ tbsp olive oil
To serve
- za’atar
- reserved lemon zest
- olive oil
Step by step
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Toast the ground almonds in a dry frying pan over a medium-low heat, stirring regularly, for a few minutes until golden. Leave to cool, then add to a blender with the beetroot, silken tofu, garlic, za’atar, lemon juice and olive oil. Blend until smooth and season to taste.
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Spoon the dip into a serving bowl and top with an extra teaspoon of za’atar, the reserved lemon zest and a drizzle of olive oil to serve.
