Easy Entertaining | Beetroot & Walnut Dip


Possibly one of the most delicious and nutritious dips you can make – we love the vibrant colour this brings to pre-dinner appetisers.


  • 50g walnuts
  • 1 tablespoon cumin seeds
  • 2 slices white bread, stale is fine
  • 200g cooked beetroot (not pickled), cut into cubes
  • 1 tablespoon tahini 
  • 1 garlic clove, crushed
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper
  • EVOO 


  1. Bake the walnuts on a baking tray and toast in an oven preheated to 180°C/Gas Mark 4 for 5–7 minutes, until slightly browned. Leave to cool.
  2. Warm a small frying pan over a medium heat. Add the cumin seeds and dry-fry them, shaking the pan almost constantly, until they start to darken and release their aroma – this should take less than a minute, so be super careful not to burn them. Crush the seeds with a pestle and mortar.
  3. Break the bread into small chunks, put in a food processor or blender blitz until fine. Next, add the walnuts and blitz. Add the beetroot, tahini, garlic, cumin, lemon juice, salt and pepper. 
  4. Taste the dip and season as you wish. Loosen with a dash of EVOO if you think it needs it. Refrigerate until required but bring back to room temperature to serve.

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