This recipe originally graced the fair pages of London’s premiere wellness guide, Welltodo London.
I’ve been riffing on one of the great questions of the modern age: "What to do with leftover almond pulp after I’ve made almond milk?" Ok. Even if you’ve never asked yourself that question, this dip is for everyone. Vegan, Dairy-free, 95% raw, super-easy and liver-loving.
There's a lot of talk about 'activating' nuts and seeds (soaking in water with a pinch of sea salt 8-12 hrs) But why bother? Well, soaking removes the naturally present phytic acid in nuts (a nutrient-absorption blocker for humans) as well as their enzyme inhibitors (nuts and seeds contain these to prevent them from sprouting prematurely), thus making them more nutritious, especially if, like me, you eat a lot.
- 3 small beetroot, peeled and grated
- ½ cup of raw, whole almonds, skins on
- 4 tbsp extra virgin olive oil
- 1-2 tsp chopped, de-seeded red chilli
- 1 crushed garlic clove
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tbsp tahini
- 1 tsp cumin seeds, plus extra for garnish
- 1 tsp powdered cumin
- a squeeze of lemon
- salt & pepper
The night/morning before you want to make this dip, pop ½ a cup of raw almonds into bowl or jar with 1 ½ cups of filtered water and sprinkling of sea salt. Cover with a clean cloth and leave for 8-12 hours. Rinse and drain the kernels. *
- Grate your peeled beetroot.
- Place everything in a food processor.
- Blitz for 1-2 minutes. You may want to pause halfway through and scrape down the sides of the bowl. Taste and season well.
- Serve topped with toasted cumin seeds and a drizzle of olive oil. Great with crudités or crackers, oat and rice cakes.
- Keep: 4-5 days in a sealed, glass jar in the fridge