| Egyptian Roasted Beetoot Dip |
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| Ingredients |
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- 6 beetroots
- 7 cloves of garlic
- olive oil
- 1 cup low-fat yoghurt
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp coriander
- 1/2 ground cinnamon
- 3 tbl spoons lemon juice
- salt
- pepper
- 100 gms chopped walnuts(for Garnish)
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Method
Preheat oven to 200 ºC. Line a baking tray with baking paper. Trim beetroot, leaving 1cm stalks attached. Cut 5mm of the top of the head of garlic.
Place Beetroot and garlic on to prepared tray. Rub with oil. Roast for about 1 hour or until tender when tested with a skewer. Set aside for 15 minutes to cool.
Gently peel and discard the skin of the beetroot. Squeeze garlic flesh in to a bowl.
Roughly chop beetroot. Place into a food processor with garlic flesh. Process until smooth. Transfer to a glass bowl. Stir in yoghurt, cumin, coriander, cinnamon, paprika, salt and pepper.
Cover. Refrigerate for 3 hours to allow flavours to develop. Transfer to serving bowl.
Garnish with chopped walnuts. Serve with grissini or toasted turkish bread.
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