Beetroot Tamarind Dip
Makes 2½ cups
The vibrant colour of this dip make it such a pleasure to serve guests. As well as a filling for pita pockets it can be served spooned onto crackers, cucumber slices or celery sticks.
2/3 cup sunflower seeds
200 g beetroot (2 or 3 small beetroot)
3 T tamarind paste or 2 T lemon juice
1 knob ginger, sliced
1 apple, chopped
1 Tbsp miso
1 tsp chilli sauce (optional)
1) Soak the sunflower seeds in 3 cups water overnight. The next day drain and rinse the seeds.
2) Grate the beetroot using a hand grater or in a food processor.
3) Combine beetroot and sunflower seeds with the remaining ingredients in a food processor or high speed blender. We like to use our favourite blender - The Tribest Personal Blender
4) Blend as smooth as possible.
