← Beetroot and Cumin Dip Beetroot and Cumin Dip (1)
By Luigi

DIFF: Easy -- PREP: 10 mins -- COOK: 45 mins
Serves: 4

Ingredients:

  • 250 gr Beetroot
  • 1 tbsp Sunflower oil
  • 200 gr Plain yoghurt
  • 1 tbsp Runny honey
  • 1 tsp Ground cumin
  • 1 clove Garlic
  • Salt
  • Tortilla chips or flat bread

Method:

  • 1
    Preheat the oven to 200C. Top and tail the beetroot, toss in the oil and wrap in foil
  • 2
    Bake for 45 minutes to 1 hour until tender. Allow to cool, then peel
  • 3
    Cut the beetroot and put on a food processor with the remaining of the ingredients
  • 4
    Blend until smooth
  • 5
    Serve with tortilla chips or flat bread
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