Beetroot Dip And It’s 100% Vegan

Ingredients

• Oven roasted beetroot (medium sized)-2 (see here the perfect technique to roast beetroots- http://www.thekitchn.com/how-to-roast-beets-in-the-oven-cooking-lessons-from-the-kitchn-172827)
• Garlic- 6 cloves
• Raw cashews – 12-14 kernels approximately
• Cumin seeds- ½ teaspoon
• Coriander seeds- ½ teaspoon
• Freshly squeezed lemon juice- 2 teaspoons
• Green chili (seeded and finely chopped)-1 (optional)
• Salt- ¼ teaspoon or to taste
• Extra virgin olive oil- 1 tablespoon
• Toasted pine nuts-1 tablespoon for topping

Instructions

1. Roast the beetroots in an oven as per the link above, bring to room temperature and peel off the skin. Alternatively you can boil the beetroot but roasting imparts a deeper flavor to the dip
2. Dry-roast the garlic pods on a thick-bottomed skillet on medium high heat or on a baking tray in an oven until they are tender. Always roast the pods with the skin to avoid burning. The skin can be easily peeled off after they are roasted
3. While the beetroots are roasting, soak the cashews in a cup of warm water for 15-20 minutes
4. Dry roast the cumin and coriander seeds on a thick-bottomed skillet on medium heat for 2-3 minutes until the seeds release their distinct fragrance. Take off the skillet and let cool, then pound to a powder or blend in a blender
5. Once the beetroots have come to room temperature, cut into small cubes and in a high speed blender blend them together with the roasted spices, garlic, lemon juice, green chili (if using), salt and olive oil. Adjust salt and lime if necessary, drizzle with olive oil and garnish with chopped peanuts and serve with some toasted pita or whole-meal crackers

Notes