Hepburn Premiere Issue 2020

Egyptian Beetroot
Dip
Ingredients
4 Beetroots (medium sized)
4 Garlic Cloves
250mls Greek Yoghurt
50mls Lemon Juice
2 tbsp Extra Virgin Olive Oil
1tsp Cumin seeds
1 tsp Coriander seeds
1 tsp ground Cinnamon
1tsp Paprika
Pinch Salt to taste
Toasted Pine Nuts, Almonds, and Pistachios for
garnish
Equipment
Medium bowl
Food processor
Fry pan
5. Cool and peel the beetroot. Chop the
beetroot roughly. Squeeze the garlic from
its skin. Add all ingredients except olive
oil and garnishes in a food processor and
process till smooth and creamy. Season
to taste with salt. Chill until required.
Variation
For a hotter version add chilli instead of
paprika
Serving Suggestion
Serve with warm, crusty bread, toasted
pita or water crackers.
For a themed occasion, use cookie
cutters to form pita bread shapes
Directions
1. Preheat oven to 180 degrees celsius.
2. Remove beetroot stems 1 cm from the roots.
Scrub the beetroot and wrap them individually
in aluminium foil with a teaspoon of water. Wrap
the garlic cloves in foil.
3. Bake the beetroot in the oven for 1 hour.
Halfway through, add the wrapped garlic cloves
to bake.
4. Place a frying pan over a medium low heat
and add the cumin and coriander seeds and
cook until fragrant. Place the spices in a coffee
grinder, or mortar and pestle and grind until a
powder.
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