Makes enough for 8-10 toasts (with extra dukkah)
Ingredients:
2 large beets (boiled for 40 mins and peeled)
6 tbsp tahini (I love Belazu)
juice 1 lemon
1 tsp sea salt
For the dukkah (makes 1 medium jar)
115g almonds – toasted
20g sunflower seeds
20g pumpkin seeds
1 tbsp white sesame
1 tbsp black sesame
1.5 tsp Nigella
1.5 tsp cumin seed
1.5 tsp coriander seed
1/2 tsp fennel seeds
1/2 tsp smoked paprika
1 tsp flakey sea salt
to serve
toasted sourdough
coriander
1 raw beet thinly sliced (candy striped if you like)
Method:
- To make your dukkah place all the ingredients into a food processor and pulse until the ingredients are broken down but with a few nutty chunks remaining. Store in an airtight jar.
- For the creamy beetroot dip roughly chop your cooked and peeled beetroot and place it in a food processor along with your tahini, lemon juice and sea salt. Blend until smooth and creamy.
- To serve, toast slices of sourdough, spread generously with creamy beetroot dip. Arrange sliced beets over (if you wish) and top with dukkah and fresh coriander.
Find more low-waste, seasonal recipes, including Alexandra‘s Crispy Chickpeas with Sumac and Lemon and Aquafaba Chocolate Mousse recipe.
Discover what seasonal produce you should be eating this Autumn.
See Melissa Hemsley’s Top 5 Easy Autumn Foods to Plant Now.