This was once a favourite of mine in vege kebabs. The traditional version sometimes has yoghurt which I have substituted here with brazil nuts although you could easily use cashews or macadamias or omit them all together if you are looking for a nut free version.
Perfect with celery sticks, cucumber slices or flax crackers, delicious with salad stuffed into a large leaf of romaine and great on it's own as a soup if you add a little extra water.
1 large beetroot
20 soaked brazil nuts
Juice of 1 Lemon
1 Large Clove Garlic
1 Tsp Sea Salt or Himalayan Salt
Chop up the beetroot and garlic into smaller pieces.
Add with the remaining ingredients to your food processor or high speed blender and blend until smooth.
You can add a little water if the dip seems too thick.