Whiz five cooked, peeled beetroot in a blender with a 200ml pot of Clevedon Valley Buffalo Yoghurt, 2 crushed garlic cloves, 2 tbsp of lemon juice, 2 tbsp extra virgin olive oil, sea salt, pepper and a teaspoon each of ground cumin, coriander, paprika and cinnamon.
Serve with warm flatbread for dipping. (Helen suggests substituting fresh chopped coriander for the cinnamon.)
Egyptian beetroot dip
Clevedon Valley Buffalo Comopany yoghurt. Photo / Ken Downie
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