Egyptian Beetroot Dip
Dips & Snacks
Feeds 4
Cook Time: 90 mins
Difficulty: Easy
I bloody love a dip! It is one of the dips I keep coming back to when I serve up my grazing tables!
Beetroot gets a hard press and seems to be one of those love it or hate it veggies! By roasting the beetroots in a foil parcel you draw out a bit of extra sweetness, as well as keeping an incredibly vibrant colour! Coupled with the yoghurt and spicing, this dip is to die for and adds some wonderful colour to any buffet or meal!
You can turn even the most stubborn beetroot haters with this one! Make sure you give it plenty of time to blend to get it as smooth as you can!
INGREDIENTS:
200g Beetroot
4 Garlic Cloves
2 Tbsp Extra Virgin Olive Oil
Pinch of Salt
100g Greek Yoghurt
1 Lemon
1 Tsp Ground Cumin
1 Tsp Ground Coriander
0.5 Tsp Ground Cinnamon
1 Tsp Paprika
0.5 Tsp Cumin Seeds
3-4 Mint Leaves
METHOD:
Pre-heat the oven to 180C
Remove the leaves and stalks and place the beetroots on some tin foil, along with the peeled garlic cloves
Drizzle with Extra Virgin Olive Oil, sprinkle with a pinch of salt and wrap into a parcel using the foil
Bake in the oven for 45-60 minutes until the beetroots are tender and cooked through
Remove from the oven and leave wrapped in the foil for 20-25 minutes
Remove the foil and peel the cooked beetroots. You should be able to scrub the skin off the beetroots under running water. If some are a little stubborn, use a veg peeler - sorry if your sink now looks like a murder scene!
Add the peeled beetroots to a blender or food processor and pulse a few times to start to break the beetroots down
Add the yoghurt, spices and blend until smooth. If you prefer your dip a little thinner, add some more yoghurt or a splash of water
Season to taste with salt and lemon juice
In a dry pan, toast some cumin seeds on a medium heat until fragrant - remove from the pan to stop them overcooking and going bitter
Spoon the dip into bowls or do a fancy swish/splodge on a plate and top with the toasted cumin seeds and some roughly torn mint leaves
