My friends have started calling me queen of dips, because I’ll reach for the food processor and a handful of ingredients at any possible opportunity and these dips, usually hummus or some sort of bean blend, have fast become everyone’s favourite dish. Today, having had the luxury of a freelance day at home, I tried a raw beetroot concoction, inspired by a friend’s recipe which she adapted from Madhur Jaffrey’s Indian cookbook. As with most dips, and certainly all of mine, it’s so very easy to make and takes no longer than ten minutes from scratch.
- 3 small uncooked beetroot, washed and peeled
- Small cup of walnuts – soaked overnight to release phytic acid which can be irritating on the gut, and to activate all the live enzymes (post coming soon about why it’s better to soak nuts before eating).
- Small cup sprouted chickpeas – from supermarket but can easily be grown at home
- Half a lemon squeezed
- Lots of seasoning and olive oil
- Optional dollop of yoghurt
Add all ingredients to a food processor and blend until smooth.
Clearing up can be messy – it’s beetroot after all! – but definitely worth it. Because beets are high in sugar, the dip has a natural sweetness which compliments the earthiness of the walnuts.
Nutritionally, beetroot is full of protective antioxidants and vitamin C as well as glutamine, an enzyme which is great for gut health, which is why it’s good for weight loss and detoxes.
Amazingly beetroot is also a food that helps to naturally lower blood pressure, great news for anyone trying to remedy with medication. It’s also rich in folic acid and iron, great news for all my pregnant friends.
Eat, juice or use in dishes raw for the full hit of goodness.