Beetroot dip

Name: Beetroot dip
Ingredients: 3 beetroots; 1 tablespoon tahini; 2 tablespoons olive oil; 3 tablespoons Greek yoghurt; 1 large clove of garlic; 1 lemon (juice of); 1 teaspoon sesame seeds; 1 few leaves of fresh mint; 1 pinch salt and pepper

9 ingredients

8 steps

Ingredients

3 beetroots
1 tablespoon tahini
2 tablespoons olive oil
3 tablespoons Greek yoghurt
1 large clove of garlic
1 lemon (juice of)
1 teaspoon sesame seeds
1 few leaves of fresh mint
1 pinch salt and pepper

Directions

1

Prepare the ingredients.
2

Roast the beetroots in the oven for an hour at 200 degrees and when they have cooled peel them.
3

Remove the green sprout from the garlic clove.
4

Put all the ingredients except the mint and sesame seeds in the food processor and blitz.
5

Put the dip in a bowl and sprinkle with the sesame seeds.
6

Keep in the fridge and just before serving add a little extra olive oil.
7

Serve with warm pitta bred.
8

Enjoy :-)