Beetroot, Hazelnut and Feta Dip
Beetroot, Hazelnut and Feta Dip



  • 300g cooked beetroot
  • 1 tsp cumin seeds
  • 50g feta
  • Handful of chopped parsley
  • 25g chopped hazelnuts
  • Toast the cumin seeds in a dry pan for 2 mins, then tip into a food processor with the beetroot and feta. Blitz until mostly smooth but with a bit of texture. Season well, spoon into a bowl and top with chopped hazelnuts and parsley. Serve with flatbreads or as a side to roast lamb.
10 mins
4 serving

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