Egyptian beetroot dip

Ingredients

5	Beetroot, cooked and peeled (Main)
2	Garlic cloves, crushed
200 ml	Natural yoghurt
1	Lemon, for 2 tbsp of juice
2 Tbsp	Extra virgin olive oil
1 to taste	Salt & freshly ground pepper
1 tsp	Ground cumin
1 tsp	Ground coriander
1 tsp	Ground paprika
1 to serve	Flat bread
1 tsp	Cinnamon

Directions

1. Whiz cooked, peeled beetroot in a blender with a Clevedon Valley Buffalo Yoghurt, crushed garlic cloves, lemon juice, extra virgin olive oil, sea salt, pepper and a teaspoon each of ground cumin, coriander, paprika and cinnamon. Or substitute fresh chopped coriander for the cinnamon.
2. Serve with warm flatbread for dipping.