Added by nadineroberts | Wed 29 Sep 2010 @ 13:33
I\'m in love with this dip! It\'s a healthy, flavoursome dip, and it looks beautiful! There are endless ways you can use this dip; spread over fresh bread, tossed through pasta or a potato salad, as a salad dressing (thin it out with a bit of water), or simply with some warm pita bread.
3 large beetroots peeled and cubed
whole head of garlic, unpeeled but cloves separated
½ tsp cumin seeds
½ tsp sea salt
2 tbsp balsamic vinegar
2tbsp olive oil
100g plain yoghurt
juice 1 lemon
Preheat oven to 200˚ C
Place beetroot and garlic on a baking tray. Sprinkle the cumin seeds, oil, balsamic vinegar, and salt over the top.
Wrap securely and roast in oven 25 min
Stir and roast another 25min, turning oven down to 160˚ C.
Once the beetroot and garlic have cooled down, squeeze garlic cloves out of skin into a bowl and add beetroot and remaining ingredients.
Combine all ingredients in food processor and whir until you achieve a smooth, creamy consistency.