Food & Drink

BEETROOT DIP

Ingredients

Dip

4 medium sized beetroots, peeled and quartered

1 x 400g can chickpeas, drained
2 large garlic cloves
2 tbs tahini
1 tsp sea salt
1 tbs Greek yoghurt
juice 1 lemon

Bread

2 Greek pitas
1 tbs cumin seeds, toasted
1 tsp sea salt

Instructions

Preheat oven to 180 degrees Celsius. Wrap the beetroot pieces tightly in foil and bake for 30 minutes or until beetroot is tender.  Set aside to cool. Place beetroot, chickpeas, lemon, garlic, yoghurt tahini and salt in a food processor and blitz until smooth. Add more lemon juice or salt to taste.
In a mortar and pestle crush cumin seeds until fragrant and combine with sea salt. Toast the  flat bread on both sides in griddle pan until charred. Rub with olive oil and sprinkle with cumin salt. Serve hummus with a drizzle of olive oil and an extra dollop of  Greek yoghurt.

Serve with the flat bread.