Full of deliciously scented spices, this Egyptian inspired beetroot dip, makes for a gorgeous dip for all that ideal Diwali savory platter. Festive in deep pink with a hint of cinnamon and a dash of cumin, its rich flavors make for that unforgettable taste add all the ‘pataka’ to all your savory Diwali snacks.
Ingredients5 medium sized Beetroots
3–4 Garlic Cloves
1 cup Greek Yoghurt
1/4 cup Lemon Juice
2 tablespoons Extra Virgin Olive Oil
1/2 teaspoon ground Cumin
1/2 teaspoon ground Coriander Powder
1/2 teaspoon ground Cinnamon
1/2 teaspoon Paprika
1/2 teaspoon Salt
1/8 teaspoon ground Pepper
Toasted Pine Nuts, Pistachios and Feta for garnish
Method* Preheat oven to 220 degrees celsius.
* Cut off the beetroot stems 1 cm from the roots. Scrub the beetroots and wrap them individually in aluminium foil. Wrap the unpeeled garlic pods also in foil.
* Bake the beetroots for 1 hour in the oven. Place the wrapped garlic pods also in the oven 40 minutes after placing the beets to bake.
* Cool the beets. Peel both the beets and the garlic. Chop the beets roughly.
* Place the beets, garlic, yoghurt, lemon juice, olive oil, cumin, coriander, cinnamon and paprika in a food processor and process till smooth and creamy.
* Season to taste with salt and pepper. Chill till required.
* Serve with warm, crusty bread or crackers.