I love nothing better than a delicious dip…one that can be eaten with a spoon on its own and this is one of those kind of dips (although it is just as good with your favourite kind of bread or toast). Thank you Dana (danaeats) for this delicious treat.
Middle Eastern Beetroot and Yoghurt Dip
This is a dish I’ve been wanting to try for a very long time. I’m sure you’ve tried the beetroot and hummus dip once in your life, it’s become quite a popular dish in most households and aside from the delicious taste, i think it has a lot to do with its pretty bright pink color.
I wanted to try and make a healthier version, and what better ingredient to use than Greek yoghurt? I’ve been using Greek yoghurt in so many of my recipes lately, I just love how it can be incorporated into so many recipes and how healthy it is. This recipe takes almost 10 minutes to make, and can be spread on of your favourite kind of bread or toast. It makes for a great appetizer if you’re having friends over. One important note to add is that the beetroot will stain your hands while touching it, so you would make your life a lot easier if you wore gloves throughout the cutting process.
1 bunch beets, top trimmed
3/4 cup plain Greek yoghurt
2 garlic cloves, sliced
2 tbsp olive oil
sesame seeds (black or white, i used both)
wholewheat toasts, pita crisps, toasted sourdough bread or whatever you prefer
Preheat oven to 180 degrees C. Prepare baking tray with parchment paper.
Peel the beets and cut them into quarters. Place the beets on tray and bake for 30 mins or until tender.
Remove from oven, and let cool for 5 mins.
Place the beets in a food processor with the Greek yoghurt, garlic, olive oil and salt. Blend until smooth, scrape down the sides of the bowl throughout the blending process.
Serve in a bowl alongside toasts, or spread directly on toasts and garnish with sesame seeds.