Gluten Free | Dairy Free | Nut Free | Vegan
This fresh and spicy Moroccan-inspired Beetroot and Apple Dip is a delicious, vibrant and healthy option to serve with crudités. I’ve experimented with the flavours and it’s become an all-time favourite recipe that guests always ask me to share with them.
2 medium Beetroots – baked whole until tender, and then peeled and roughly chopped
½ cup Apple Purée or unsweetened Apple Sauce
1 tin organic Chickpeas or 1 ½ cups cooked Chickpeas – rinsed and drained
½ cup Olive Oil
1 teaspoon freshly zested Lemon Zest or Lime Zest
¼ cup freshly squeezed Lemon Juice or Lime Juice
2 tablespoons pure Maple Syrup
2 teaspoons Fermented Garlic Paste or 2 cloves of fresh Garlic – peeled
1 teaspoon finely grated fresh Turmeric or 1/2 teaspoon ground Turmeric
1 teaspoon finely grated fresh Ginger or 1/2 teaspoon ground Ginger
1 teaspoon mild sweet Curry Powder
½ teaspoon ground Cumin
¼ teaspoon ground Cinnamon
¼ teaspoon ground Coriander Seeds
¼ teaspoon ground Allspice
Sea Salt and cracked Black Pepper to taste
Fresh Coriander Leaves to garnish (optional)
Place all ingredients except the sea salt, black pepper and coriander leaves into a food processor and blend for a couple of minutes until the dip is smooth and creamy. Scrape down the sides of the processor as needed to ensure all ingredients are fully incorporated.
Add a little cold water if the final consistency is too thick.
Season with sea salt and freshly cracked black pepper to taste.
Garnish with fresh coriander leaves (optional) and serve with fresh vegetable crudités.
The dip can be stored in a sealed glass jar in the refrigerator for up to one week, but in our house it never lasts that long before it’s eaten.
I’m excited to be a teacher member of the PDC Exchange that offers a collaborative Permaculture Design Certificate (PDC). This is a modular, multi-location, internship-based PDC program, so as a student you’ll be able to complete a full PDC at your choice of various participating locations throughout Australia. It’s flexible program and you’ll experience diverse teaching approaches, expertise, permaculture systems, property sizes, climates and bioregions.
How wonderful to grow Ginger in abundance to make ginger beer, ginger tea, gingerbread, ginger marmalade, crystallized ginger, fermented ginger and honey, and pickled ginger with sushi. It’s also delicious added to chutneys, pickles, fruit conserves, smoothies, fruit and vegetable juices, kombucha and tibicos (water kefir).