Method
1. Add the beetroot to a blender along with the olive oil, tahini, cumin, salt, garlic and lemon juice and blitz until smooth.2. Adjust the seasoning as needed.
3. Empty into a large bowl and sprinkle over the spring onions, nigella seeds and chopped parsley. Serve on a platter with fresh crudités and Opies Cocktail Gherkins for dipping.
Ingredients
• 300g Opies Sliced Beetroot
• 2 tbsp olive oil
• 140g quality tahini
• 1/2 tsp cumin
• Pinch of salt
• 2 garlic cloves, roughly chopped
• Juice of ½ lemon
To serve:
• 1 spring onion, sliced
• 1 tsp nigella seeds
• Small bunch flat leaf parsley, chopped
• Crackers (we love Peter’s Yard)
• Mixed crudités
• ½ jar Opies Cocktail Gherkins, drained
