Dips – Raita, Beetroot & Garlic Aioli • nooj

Ingredients

• 100g nooj (cashew works well here)
• 75ml water
• Thumb-sized piece of ginger, peeled and grated or finely chopped
• 1 fat garlic clove, crushed
• ½ small pack of fresh coriander
• ½ small pack of fresh mint
• Zest and juice of a lime
• ¼ cucumber grated
• Pinch of ground cumin
• 500g fresh beetroot or 350g pre-cooked (not in vinegar)
• 150g nooj almond Paste
• 5 fat garlic cloves, mashed with 1 tsp of salt
• Juice of 1 lemon
• 2 tbsp of tahini
• 1 tbsp good olive oil
• 100g almond nooj
• 50g olive oil
• 25g extra virgin olive oil
• 2 cloves garlic, crushed
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar