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.
Toasted Pine Nuts, Almonds, Pistachios and Feta for garnish
Instructions
Preheat oven to 220 degrees 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.
Bake the beetroots for 1 hour in the oven. Place the wrapped garlic pods also in the oven 30 minutes after placing the beets to bake.
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.
Video
Notes
Look for beetroots which have fresh, green leaves and roots which smooth and firm and are not bruised
Cook the beets either in the oven, or with a little water in the microwave at high for 10 minutes
You can also boil the beets in water on the stove till tender. Make sure to drain any excess water really well before using.