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Dukkah-spiced beetroot dip with pistachio
Serves: 6-8
Prep time: 10 minsTotal time: 
Recipe photograph by Lauren Mclean.
Dukkah-spiced beetroot dip with pistachio
Recipe by Lucy Jessop
Serves: 6-8
Prep time: 10 minsTotal time:
See more recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 50g shelled pistachios
- 1 tbsp dukkah from a 60g pot
- 1 x 250g pack vacuum-packed cooked beetroot in natural juices, drained and roughly chopped
- 2 tbsp tahini paste
- 2 tbsp soured cream
Step by step
Get ahead
Make up to 2 days ahead, cover and chill. Remove from the fridge 2 hours before serving, to allow to come back to room temperature. The dip can also be frozen. Defrost and allow to come to room temperature before garnishing.
- Heat a dry nonstick frying pan, add the pistachios and toast for 2 minutes, tossing until fragrant. Set aside.
- Return the pan to the heat, add the dukkah and dry-fry for 2 minutes until toasted and aromatic. Lightly crush using a pestle and mortar (or use a heavy rolling pin).
- Put the pistachios into a food processor, whiz until roughly chopped; set aside 2 teaspoons. Then add the beetroot, dukkah, tahini and soured cream with some seasoning, and whiz again until smooth.
- Transfer to a serving bowl and sprinkle with the reserved pistachios to serve.