Name: Beetroot and yoghurt dip
Prep time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 450 gram can whole baby beets, drained; 400 gram can chick peas, drained, rinsed; 1 cup greek-style yoghurt; 2 tablespoon lemon juice; 2 teaspoon ground cumin; 1 teaspoon ground coriander; coriander leaves, to serve; baked lavash bread squares, to serve

Beetroot and yoghurt dip

This simple beetroot dip takes just 5 minutes to prepare. But if you've the time or the inclination, using fresh beetroot instead of canned will give the dip a truly rich and earthy flavour.

Ingredients

450 gram can whole baby beets, drained

400 gram can chick peas, drained, rinsed

1 cup greek-style yoghurt

2 tablespoon lemon juice

2 teaspoon ground cumin

1 teaspoon ground coriander

coriander leaves, to serve

baked lavash bread squares, to serve

Method

1.Process beets, chick peas, yoghurt, juice, cumin and coriander in a food processor until smooth. Season to taste.

2.Spoon into a serving dish. Top with coriander leaves. Serve with baked lavash or pita bread (see tip).

If using fresh beetroot, trim leaves, leaving 5cm stems attached. Do not peel, but scrub carefully and try not to damage skin. Place in a saucepan and cover with water. Bring to the boil. Reduce heat. Simmer for 30 minutes to 1 hour, depending on the size of the beets, until tender. When cool enough to handle, rub off skin using disposable gloves. Arrange bread slices on an oven tray and bake at 180°C for 5-10 minutes.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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