Almond, beetroot & orange pâté

Almond, beetroot & orange pâté

By
From
The Yoga Kitchen
Serves
12 as a side dip
Photographer
Lisa Cohen

Nuts create a smooth texture when used in dips such as this one with beetroot (beets) and orange flesh. If you don’t have time to activate the nuts, substitute cannellini beans or chickpeas for an instant pâté to serve with roasted vegetables, crackers or an accompaniment to salads.

Ingredients

Quantity Ingredient
600g cooked, peeled beetroot, roughly chopped
1 orange, peeled and pips removed
100g Activated nuts, raw almonds, activated
70g Activated nuts, raw pistachios, activated
60ml hemp oil
2 garlic cloves, peeled
1 tablespoon tahini paste
1 teaspoon ground cumin
1/2 teaspoon himalayan salt
freshly cracked black pepper

Method

  1. Place all the ingredients into a food processor and blend until smooth. Taste and adjust according to your taste. Store in an airtight container for up to 5 days.
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