Dukkah-spiced beetroot dip with pistachio
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.
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Cooking tools:
- Refrigerator
- Freezer
- Airtight container
- Plastic wrap
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
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