300g cooked un-pickled beetroot
100g toasted hazelnuts, skins on
1 large orange, zest only
1 tsp ground cumin
2 tbsp natural yoghurt
3 tbsp extra virgin rape seed, olive oil or flax seed oil
Preparation time 10 minutes
Makes 400g, a large tub
Blitz the whole lot in a large blender or food processor until smooth. Season with salt and pepper and serve or place into a sealed air tight container. This dip will last for 2-3 days in the fridge.
Serve with oat cakes or whole meal brown toast or rye bread.