This dip is delicious, super easy and great for entertaining. So no need for the plastic tub variety 😋
Ingredients from WP:
– 1 cup of unsalted cashews, soaked overnight
– 1/4 cup sunflower seeds, soaked overnight
– 2.5 tbs balsamic vinegar
– A pinch of salt
– 3 tbs of olive oil
Ingredients from elsewhere:
– 3-4 small beetroots, cooked/roasted
Method
* you can use a food processor or a stick blender
– Blend up beetroots for about 1 min
– Add in cashews, sunflower seeds, vinegar and salt, blend until the desired consistency
– Add 2 tbs of olive oil and mix
– Spoon into a serving bowl and garnish with remaining olive oil, some extra sunflower seeds and maybe some parsley
Enjoy with our Nordic crackers or crusty chunks of bread!