Beetroot dip is a super-nutritious snack to keep in the fridge with many of the traditional beetroot dip flavours originating or inspired by the Borani Beet Dip of Persia. I created my take on this dip some years ago and it’s a treat to share it with you.
Serves: 8-10
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 550g roasted beetroot
- ½ cup natural unsweetened yoghurt or dairy-free yoghurt
- ½ tsp ground cumin
- 1 clove garlic, crushed
- 2 tbsp lemon juice
- 1 tsp dried mint
- Good pinch sea salt & black pepper
Method
- Place all ingredients in a food processor or blender and blitz to a creamy consistency.
- Serve with crackers, flat bread, vegetable sticks such as carrot, celery and capsicum for the ultimate veggie snack hit.
- Store in a jar or airtight container in fridge for 1 week.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
