Eastern spiced beet dip with ricotta and hazelnuts
Thursday, 5th January 2017 by Chen


6 medium beets (approx 600g), trimmed

2 small garlic cloves, minced

3 tbs extra-virgin olive oil

Juice of 1 lemon

1 tsp ground cumin

1 tsp ground coriander

1 tsp sumac

Generous pinch of salt

1/4 cup hazelnuts, lightly roasted and roughly crushed

3 tbs ricotta

A couple of sprigs of dill to serve

Warm bread, for serving


Scrub the beets, removing any mud, cut into quarters and steam until they are just about over done.

In a food processor, blend the beets, garlic, olive oil, lemon juice, spices and salt.

Once you have a good rough-ish texture, without any big lumps of garlic or beetroot, transfer mixture to a mixing bowl and roughly stir through the ricotta, ensure the seasoning is correct - you may want to add more lemon juice or salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, dill and a drizzle of olive oil and serve with warm bread.