There is nothing tastier than homemade dip. Supermarket processed guacamole, hummus and tzatziki pale in comparison. I have wanted to make my own beetroot dip for a long time as being Russian beetroot is one of my major food groups. Adding the ground cumin and coriander added a beautiful depth to the dip. You can use any spices you like for making beetroot dip, but lemon juice and yoghurt are a must.
- 1 large fresh beetroot, peeled & cut in half
- 1 large garlic clove, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 cup 99% fat free natural yoghurt
- 2 tablespoons fresh lemon juice
1. Preheat fan-forced oven to 200 degrees celsius and wrap the beetroot halves in foil. Cook for 25-30 minutes or until beetroot is tender (that is, you can slice the beetroot with a knife easily). Remove from oven and leave to cool for 5-10 minutes, then slice beetroot into small pieces.
2. Meanwhile, dry fry the garlic in a small frying pan (That is, do not add any oil to the pan) for 2 minutes or until garlic is fragrant. Remove from heat.
3. Place beetroot pieces, garlic, cumin, coriander, lemon juice and yoghurt in a blender or food processor. Blend/process ingredients until smooth and no lumps of beetroot remain (this should only take 30 seconds or so).
Serve dip with crackers.
Serve as a snack
Total Preparation time / 10 minutes
Total Cooking time / 45 minutes