Beetroot Dip

Serves 8-10

Gluten Free, Dairy Free and Vegetarian

INGREDIENTS 1 large raw beetroot (approx. 250g), peeled and chopped into 2cm cubes

100g roasted cashews 20g macadamia oil 1 tsp ground cumin 1 tsp ground coriander 1⁄2 tsp garlic flakes generous pinch of sea salt & cracked black pepper

DIRECTIONS Blend well in a food processor for 1 min until smooth. Serve with rice crackers or vegetable sticks. Also nice as a topping on salads and decon- structed burritos.

Tip: May need to use a spatula to keep the dip moving around the food processor whilst blending. Thermomix recommended but not necessary.