Roasted Beetroot Dip
- 3 beetroot, rinsed well
- 2 tsp olive oil, plus extra to brush
- 125g Gluten Free Greek Style yoghurt
- ½ tsp garam masala
- ½ tsp ground cumin
- ½ tsp ground coriander
- 2 tsp lemon juice
- ½ tsp roasted cumin seeds, to finish
Step 1Preheat oven to 180 deg C
Step 2Place beetroot on a sheet of foil, brush with extra oil and wrap in foil. Place on a baking tray and bake for 1 hour or until tender when pierced with a skewer. Cool beetroot and peel.
Step 3Chop beetroot roughly and place in a food processor. Add 2 teaspoons olive oil, yoghurt, spices and lemon juice. Season with salt and freshly ground black pepper and process until smooth. Spoon dip into a bowl and sprinkle with roasted cumin seeds.
Serve with chickpea flatbreads.