Beetroot Dip

This guilt free dip is the perfect pre-dinner snack, and can be enjoyed when paired with crisp Arabic bread. All you need to do is cut the bread into slices and place the pieces into the oven at 200C, toasting for 3 to 5 minutes, or until it reaches your preferred level of crispiness. This dip also makes a delicious spread for any sandwich. Smear it onto a freshly cut baguette, add some rocket, grilled aubergines, peppers and/or mushrooms and voila! You will notice I’ve decided to go with golden beetroots in the ingredients, as they have a milder flavour, but if you prefer red beetroots, they can also be a great alternative!

Serves: 3

1 hour 0 mins

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Ingredients

1/2 tsp ground nutmeg
1/2 tsp ground cumin
2 tbs extra virgin olive oil
2 cloves of garlic finely chopped
1 seeded and finely chopped green chili
500g whole local golden beetroots
1/2 cup natural yoghurt
freshly ground black peppercorns

Steps

Preheat oven to 170C, roast beetroots for one hour, or until very tender. Let cool to room temperature before preparing the dip.
Place nutmeg and cumin into a small saucepan over low heat until fragrant, then add extra virgin olive oil and garlic.
Cook for 1 to 2 minutes, or until the garlic is golden and crisp.Throw spices, herbs, garlic, olive oil, beetroot and yoghurt into a food processor.
Cover and pulse to puree, for 6 to 8 seconds, or until it reaches the desired consistency. Taste for salt and pepper and add as needed. The dip can be refrigerated for up to 3 days.

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