- 100g beetroot, scrubbed and trimmed
- 1-2 cloves garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/2 cup Greek style natural yoghurt (thick yoghurt gives a better texture than low fat)
- 1/2 teaspoon cumin seeds lightly toasted (optional)
Scrub beetroot and cook in a saucepan of gently boiling water until tender. Remove from the water and when cool enough to handle, rub off skin and chop. Peeling the beetroot after cooking prevents it from losing its colour while cooking.
Place the beetroot, garlic and cumin in a food processor bowl and process until smooth.
Add the yoghurt to the bowl and pulse until well mixed.
Refrigerate the dip until required. Sprinkle with cumin seeds and mint leaves if you like.
Serve with toasted pita triangles or chunky crackers.
Makes 1 cup of dip.