Beetroot Dip

Ruchira Hoon
Ruchira Hoon|
Last updated on Jan 9th
This yogurt and beetroot dip has its origins in Egypt and tastes best when eaten the next day
  • Prep Time0Minutes
  • Cooking Time40Minutes
  • Serves6people

Recipe Ingredients

  • 3 beetroots diced
  • 1 clove garlic
  • 200 gms hung yogurt
  • salt as per taste
  • olive oil

Recipe Preparation

  1. 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. 2. Once done remove from oven, let it cool for five minutes and add all the remaining ingredients in a blender and blitz.
  3. 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.