“Images and recipes from The Naked Vegan by Maz Valcorza (Murdoch Books) RRP $39.99”

Makes 250 g  (9 oz/1 cup)

“A pretty addition to a meze plate, and delicious dolloped over salads and wraps. I’m known as the person who always packs her own food, and I love taking a jar of this dip to the movies and nomming away happily with some Kumara chips (page 136).”

150 g (5½ oz/1 cup) peeled and chopped raw beetroot (beet)

80 g (2¾ oz/½ cup) activated cashew nuts

¼ red onion, finely chopped

1 tomato, chopped

1 garlic clove, peeled

3 tablespoons activated sunflower seeds

125 ml (4 fl oz/½ cup) lemon juice

1 tablespoon apple cider vinegar

1 teaspoon mustard

1 teaspoon ground cumin

2 heaped teaspoons carob powder

¼ teaspoon freshly ground black pepper

½ teaspoon Himalayan pink salt or Celtic sea salt

Blend all the ingredients in a high-speed blender until smooth. Pour into a clean, airtight glass jar and seal the lid.

The dip will keep in the fridge for 3 days.