Beetroot Dip
Makes 1 cup of dip
Crowd Pleasers
Brunch
Vegetarian
Saucy
Gluten Free
This is a vibrant and healthy dip that looks as good as it tastes, especially served with brightly coloured vegetables sticks. Check out the vegan option below.
Prep time - 5 minutes
Cook time - 35 minutes
Ingredients
- 1 large beetroot – approximately 350gm – skin on
- 1 teaspoon olive oil
- 1 x 425g tin chick peas, drained
- 3 cloves garlic, peeled
- ¼ cup olive oil
- 1 lemon, juice and zest
- 3 tablespoons Greek yoghurt
- 1 tablespoon fresh mint , finely chopped
- ¼ teaspoon rosemary leaves, finely chopped
- season with salt & pepper, to taste
- 1 teaspoon extra olive oil and yoghurt, to garnish
Cooking Steps
1
Rub beetroot with cooking oil, roast beetroot in a preheated oven on 200°c/390°f for 30 minutes. When done, microwave the beetroot in a bowl with a drizzle water and covered with cling wrap, on high, for 3 minutes, remove from the oven and allow to cool.
2
Place drained chickpeas in a food processor, add roughly chopped beetroot, garlic and juice of the lemon, olive oil and yoghurt. Blend until all ingredients are pureed.
3
Stir through mint, rosemary and season to taste with salt and pepper.
4
Scoop into two small dishes, drizzle with extra olive oil and a dollop of extra yoghurt (slightly swirl), add some zest finely grated from the squeezed lemon.
Serve with chopped carrots, celery and lavash crisps