Beetroot dip
serves
6
“We love to eat beetroot dip in summer in Syria, it’s so refreshing and the colour is so beautiful!.”
Ingredients (7)
- 2 x 450g cans baby beetroot, drained
- 500g thick natural yoghurt
- 1 tbs baharat (Arabic mixed spice)
- 1 garlic clove, crushed
- Sumac, to sprinkle
- 2 tbs extra virgin olive oil, to drizzle
- Kaak (Arabic sesame seed bread) or flatbread, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place beetroot in a food processor and whiz until smooth. Add yoghurt, baharat, garlic and 2 tsp salt flakes. Whiz until well combined.
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2.Transfer to a serving bowl, sprinkle with sumac and drizzle with olive oil. Serve with sesame seed bread or flatbread alongside.
Recipe Notes
For best results allow your dip to chill in the refrigerator overnight.
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