A healthy and vibrant dip, flavoured with corriander and cumin to serve with crunchy Chantenay crudites. This dish is great for lunchboxes and picnics too.
Makes: 2 jars of dip
Preparation time: 15 minutes
Cooking time: 45 minutes to 1 hour
- 500g medium size Beetroot, cleaned, trimmed and left unpeeled
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 200g Greek yoghurt,
- A good slug of olive oil
- 2 cloves garlic, peeled and crushed
- 1 tsp caster sugar
- Juice of half a lemon
- Sea salt and black pepper
- Chantenay carrots, to serve
What to do:
Preheat oven to 200c.
Wrap each beetroot in foil and place in a baking dish. Roast for 45 minutes to 1 hour or until you can easily insert a knife into the flesh of the beetroot. Leave to cool, then unwrap and peel off the skins.
In a dry frying pan roast the cumin and coriander seeds over a low heat until you can just smell their fragrance; taking care not to burn them. Crush the seeds in a pestle and mortar or using a rolling pin in a small bowl.
Place all the ingredients in a food processor and pulse till smooth. Season well, taste and add more lemon juice if required.
Serve with Chantenay carrots.
Tips: If you do not want to roast the beetroot you can use ready cooked beetroot. You can use already ground cumin and coriander, to save you roasting the seeds, but the dip will not have such a fragrance to it. You can also add a handful of fresh mint or coriander leaves to it when you are blitzing it.