Pink pea dip with pumpkin crackers
Beetroot is a resilient crop that patiently waits in the ground and overwinters in the cellar.
© Suzan Gabrijan
It has an earthy flavor and a deep blood-red color, making it quite influential: with its intense color, it tints and influences every dish, as well as fingers. While the beetroot juice that once colored mashed potatoes might have been off-putting, today, dishes tinged pink are very Instagram-worthy.
INGREDIENTS
- 4 medium-sized beetroots
- 1 clove of garlic
- 1 teaspoon lemon juice
- 1 teaspoon ground cumin
- 100 g Greek yogurt
- 100 g cream cheese
- 2 handfuls of walnut kernels
- Olive oil
- Salt and pepper
PREPARATION METHOD
Each washed and unpeeled beetroot is drizzled with olive oil, generously salted, and wrapped in aluminum foil.
Bake at 200 degrees Celsius until softened, for about an hour.
Once cooled, peel and cut into pieces.
In a food processor, combine the beetroot with the garlic clove, lemon juice, yogurt, cream cheese, and season with cumin and pepper.
Process into a coarse, smooth paste. Season with salt and pepper to taste.
Coarsely chop the walnuts on a cutting board.
Transfer to a bowl and drizzle with olive oil on top, then sprinkle with a generous amount of walnuts.
Serve with crispy crackers with pumpkin seeds.