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Beetroot Dip / Beet Dip

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Beetroot Dip / Beet Dip

Description

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

Cooking Time

Preparation Time :5 Min

Cook Time : 0 Min

Total Time : 5 Min

Ingredients

Serves : 850
  • 2 beetroots
  • 2 garlic cloves
  • 2 lemon juice
  • 2 extra virgin olive oil
  • 1⁄2 ground coriander
  • 1⁄2 ground cumin
  • 1⁄2 sweet paprika
  • 1⁄4 ground cinnamon
  • sea salt
  • ground black pepper

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.
Chef floWer

Chef floWer

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#Tags

vegvegan