Ingredients
Dip
- 1 Raw beetroot, roughly chopped
- half a red onion, roughly chopped
- 2 handfuls of rocket leaves, washed
- 1 handful of flat leaf parsley, (continental parsley)
- 1 can chic peas, drained & rinsed
- 2 tins of tuna, (I prefer John West Selections in an olive oil blend)
- Splash of white balsamic vinegar
- Couple of good pinches sea salt
- Good splash EVOO (extra virgin olive oil), as much as required to achieve desired consistency
Flat Bread - for dipping
- 5 sheets mountain flat bread wraps, (I use Rye, Oat, Barley)
- Extra Virgin Olive Oil Spray
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre heat oven to 150 - 180C (depending on the force of your oven)
Line a baking tray with baking paper
Tear flat bread sheets into strips and then into 5 - 10 cm pieces (depending on the desired size required)
Place onto tray and spray lightly with olive oil
Place in oven for 15 mins (or until golden brown and crispy)
If entertaining, make as many as required to feed guests - this amount would suffice for one of the jars of dip / one bowl)
Place beetroot and onion into mixing bowl and pulverise 10 sec/speed 9 (or until an even and smooth consistency is achieved)
Add rocket, parsley, tuna and chic peas. Blend 10 sec/speed 7 (or again, until desired consistency is achieved).
Add olive oil, sea salt and vinegar to taste and until consistency is how you prefer.
Flat Bread Crackers
Dip
Tip
Image by: Not Quite Nigella
Thermomix Model
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Recipe is created forTM 31
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Comments
Great dip. Makes lots, good for a party.
We love this dip! Made lots and is a good way to get a bit more fish in your diet
Just used regular balsamic vinegar instead of white and added lots of pepper 
Hello!
So sorry for the delayed response. I use one of the John West Selection tins which is 125 g - but a smaller tin (95 g) is fine as well. Hope that helps : )
Love cooking, craft and handmade creations...
Just a quick query... What weight are the tuna cans?
cheers