Beetroot Dip / Beet Dip
This was given to me by an Egyptian friend who said it's a family recipe. I like the fact it's doesn't contain dairy and nuts so it was perfect for Menu #24612 because we had a few guest who are lactose intolerant and have an allergic to nuts. You can chill the dip until it's needed. It will keep for two days in the refrigerator but the flavour will enhance
9
People talking
INGREDIENTS
Nutrition- 2
- 2tablespoons lemon juice
- 2tablespoons extra virgin olive oil
- 1⁄2teaspoon ground coriander
- 1⁄2teaspoon ground cumin
- 1⁄2teaspoon ground sweet paprika
- 1⁄4teaspoon ground cinnamon
-
-
Advertisement
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.
Advertisement