Entertaining

Beetroot and orange dip with rose and pistachios

Name: Beetroot and orange dip with rose and pistachios
Prep time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 400g can cannellini beans, rinsed, drained; 250g cooked beetroot, chopped; Juice of 1 lemon; 1 tsp ground coriander; 2 tsp baharat (Middle Eastern spice blend – from gourmet food shops); 1/2 tsp dried chilli flakes; 2 tbs extra virgin olive oil; 1 1/2 tbs tahini; 1/2 tsp finely grated orange zest; Toasted pistachios and edible rose petals (optional – from gourmet food shops), to serve

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Beetroot and orange dip with rose and pistachios

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by Phoebe Wood

Oct 01, 2017

Take your beetroot dip game to a whole other level with this delicious twist on a party favourite. This recipe is an extract from our new cookbook delicious. daily (HarperCollins, $45), out October 30.

400g can cannellini beans, rinsed, drained
250g cooked beetroot, chopped
Juice of 1 lemon
1 tsp ground coriander
2 tsp baharat (Middle Eastern spice blend – from gourmet food shops)
1/2 tsp dried chilli flakes
2 tbs extra virgin olive oil
1 1/2 tbs tahini
1/2 tsp finely grated orange zest
Toasted pistachios and edible rose petals (optional – from gourmet food shops), to serve

Method

1.

Place beans in a food processor and whiz until finely chopped. Add beetroot and whiz until smooth. Add lemon, spices, oil, tahini and orange zest. Season and whiz to combine.
2.

Transfer dip to a bowl, cover and chill for up to 3 days, or scatter with pistachios and rose petals, if using, to serve.