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Egyptian Beetroot Dip in a white speckled bowl.
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4.70 from 23 votes

Egyptian Beetroot Dip

This quick and easy Egyptian beetroot dip is healthy and looks beautiful on the table, which makes it perfect to serve at holidays, parties and family get togethers. Nobody will be able to resist that vibrant color. Serve it with crackers for a crunchy, creamy combination.
Prep Time15 minutes
Total Time10 minutes
Course: Dips, Dressings & Sauces
Cuisine: Egyptian
Servings: 6 Portions
Author: Richa

Equipment

  • Oven

Ingredients

  • 4 Beetroots medium sized
  • 6-7 Garlic Cloves
  • 1 cup Greek Yoghurt
  • 1/4 cup Lemon Juice
  • 2 tablespoons Olive Oil Extra Virgin
  • 1/2 teaspoon ground Cumin
  • 1/2 teaspoon ground Coriander Powder
  • 1/2 teaspoon ground Cinnamon
  • 1 teaspoon Paprika
  • 3/4 teaspoon Salt
  • 1/8 teaspoon ground Pepper
  • Toasted Pine Nuts, Almonds, Pistachios and Feta for garnish

Instructions

  • Preheat the oven / air fryer to 220 degree celsius.
  • Cut off the beetroot stems 1 cm from the roots. Scrub the beetroots and wrap them individually in aluminium foil. Wrap the garlic pods also in foil.
    4 Beetroots, 6-7 Garlic Cloves
  • Bake beetroots & wrapped garlic pods for 45 minutes in the oven or air fryer.
  • Cool and peel the beetroot. Chop the beets roughly. Place the beets, garlic, yoghurt, lemon juice, olive oil, cumin, coriander, cinnamon and paprika in a food processor and process till smooth and creamy. Season to taste with salt and pepper. Chill till required. Serve with warm, crusty bread or crackers.
    1 cup Greek Yoghurt, 1/4 cup Lemon Juice, 2 tablespoons Olive Oil, 1/2 teaspoon ground Cumin, 1/2 teaspoon ground Coriander Powder, 1/2 teaspoon ground Cinnamon, 1 teaspoon Paprika, 3/4 teaspoon Salt, 1/8 teaspoon ground Pepper, Toasted Pine Nuts, Almonds, Pistachios and Feta for garnish

Video

Notes

  1. Look for beetroots which have fresh, green leaves and roots which smooth and firm and are not bruised
  2. Cook the beets either in the oven, or with a little water in the microwave at high for 10 minutes
  3. You can also boil the beets in water on the stove till tender. Make sure to drain any excess water really well before using.

Nutrition

Calories: 103kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 350mg | Potassium: 214mg | Fiber: 2g | Sugar: 6g | Vitamin A: 208IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 1mg