BEETROOT + PEANUT BUTTER DIP RECIPE
A vegan treat from Hugh Fearnley-Whittingstall
A little more intense than some of my other ‘blitzes’ or hummus, writes Hugh Fearnley-Whittingstall, I like to treat this delicious, sweet-savoury mix as a sort of hummus or relish, dishing it up with veg patties, or a green salad – or both.
- 3 small-medium beetroot (about 300g in total), peeled and roughly chopped
- 5 tbsp crunchy, no-sugar-added peanut butter
- 1 tbsp tamari
- Juice of 1 lime
- ¼–½ garlic clove, to taste, finely grated or crushed
- A bunch of coriander (about 25g), roughly chopped, including tender stalks
- A pinch of dried chilli flakes
Put all the ingredients into a food processor and blitz to a fairly finely chopped, evenly mixed consistency, stopping to scrape down the sides of the processor once or twice. Don’t reduce everything to a purée – the blitz should still have some texture.
Taste the mixture. You should find that the tamari, lime, garlic and chilli give it just the right balance of salty, sharp and piquant – but add a little more of any of those ingredients if you need to.
Serve the blitz straight away or store it in a plastic tub in the fridge for up to 3 days.
Roots: Replace the beetroot with carrot.
Herbs: Use mint or Thai basil rather than coriander.
Nuts: Instead of peanut butter, try a crunchy almond butter.
Spice: Omit the chilli flakes for a milder dip.
:: :: Extract taken from River Cottage Much More Veg by Hugh Fearnley-Whittingstall (Bloomsbury)