members recipes

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.

Ingredients
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

Method
• 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.