Beetroot Dip / Beet Dip
Ready In: 5 mins
Yields: 850 grams
Ingredients
- 2 (425 g) cans beetroots or 850 g beets, Drain
- 2 garlic cloves, Crushed
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground sweet paprika
- 1⁄4 teaspoon ground cinnamon
- sea salt, to taste
- ground black pepper, to taste
Directions
- Discard all the liquid from the beetroot and beets can.
- Place all ingredients (drained beetroots/beets, garlic cloves, lemon juice, olive oil, coriander, cumin, sweet paprika, cinnamon sea salt and black pepper) in a blender and puree until it's smooth.
- Serve with warm pita bread, Turkish bread, white bread or flat bread. Enjoy.
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