- 3 beetroots diced
- 1 clove garlic
- 200 gms hung yogurt
- salt as per taste
- olive oil
- 1. Sprinkle a bit of olive oil over the beetroot and roast in the oven for 30 minutes or until browned at 200 degree centigrade
- 2. Once done remove from oven, let it cool for five minutes and add all the remaining ingredients in a blender and blitz.
- 3. Adjust seasoning and drizzle with olive oil and let it rest for two hours. Serve with pita chips or pita bread
My Tip: If you're in a hurry to make the dip, you can even boil the beetroots but you won't get that sweet roasted flavours then.