Beetroot & Yoghurt Dip

7 ingredients
5 steps

Ingredients

  • 450 g beetroots (drained)
  • 1/3 cup low-fat Greek yogurt
  • 1 garlic clove (crushed)
  • 1 teaspoon cumin
  • 1 teaspoon hot sauce (Nando's hot peri-peri or a big pinch of chilli powder if you prefer)
  • 1 teaspoon orange rind (finely grated)
  • salt & pepper (to taste)

Directions

  1. 1
    Pulse beetroot in blender until almost smooth.
  2. 2
    Add yoghurt, garlic, cumin, hot sauce& finely grated orange rind.
  3. 3
    Blend until combined.
  4. 4
    Add salt and pepper to taste.
  5. 5
    Refrigerate until chilled before serving.

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