Roasted Beetroot Dip

Ingredients

  • 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

Instructions

  • Step 1
    Preheat oven to 180 deg C
  • Step 2
    Place 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 3
    Chop 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.

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