This velvety dip not only looks absolutely stunning....it's also a beautiful way to get liver loving, antioxidant rich, gut friendly ingredients in to one smashing recipe that tastes divine and is a perfect afternoon or lunch snack for kids and adults. It also makes a delicious spread on lunch wraps or sandwiches!
8 baby beets, roasted (I wrap in foil and pop in the oven for 1-2 hours at 160-170℃, cool then peel or simply rub skin off)
1 tsp pomegranate molasses
2-3 cloves garlic
2 tbspn biodynamic yoghurt (unsweetened)
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp lightly toasted pinenuts (don't take your eyes of these when toasting they can burn quickly!)
1 tsp mixed ground spices...I made up a mix of equal parts mustard seeds, cinnamon, cumin, fennel, coriander and oregano...I made extra so I have some ready to go for other dishes.
Add all the ingredients to a high speed blender or food processor and blitz until smooth. Add salt to taste.
Scoop into a bowl and drizzle with a little extra virgin olive oil. You can top with black cumin seeds (aka nigella seeds) as an extra fancy option :)
Serve with vege sticks or flax seed crackers for a super delicious and nutritious snack.