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