Beet and Walnut Puree
from Spain On The Road Again
Besides its amazing color, this dip has a wonderful combination of earthy ingredients. It's great with warm pita bread - or just with a spoon.
Ingredients
- 1 cup walnuts
- 1 pound beets, trimmed, boiled or roasted, peeled, and cut into large chunks
- 1/2 cup olive oil
- 1/4 cup water
- 2 tablespoons tahini
- 1 to 2 tablespoons lemon juice
- Kosher salt
Method
- Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms. Add the olive oil, water, and tahini and pulse a few times, just until combined. Add lemon juice and salt to taste.
