Beetroot And Cumin Dip Recipes

BEETROOT AND CUMIN DIP

Beetroot and Cumin Dip image

Make and share this Beetroot and Cumin Dip recipe from Food.com.

Provided by JustJanS

Categories Vegetable

Time 1h15m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

450 g beetroots, stalks trimmed (3 medium)
1/2 lemon, juice of
1 teaspoon ground cumin
salt & freshly ground black pepper
1 pinch sugar
extra virgin olive oil, as needed

Steps:

Preheat your oven to 200c.
Scrub the beetroot well, dry then wrap in aluminum foil.
Roast for about 1 hour or until tender.
Peel the beetroot (the skin should slip off easily) and place in a food processor along with all the other ingredients bar the oil.
Process to a fine mix.
With the motor running, add the oil slowly until the mixture forms a thick puree.

BEETROOT & MINT DIP

Beetroot & mint dip image

A healthy and vibrant dip, flavoured with nigella seeds and cumin to serve with crudites or flatbreads - it works well in lunchboxes too

Provided by Emily Kydd

Categories Lunch, Starter

Time 10m

Number Of Ingredients 6

Ingredients

250g vacuum-packed beetroot
½ tsp ground cumin
2 tsp chopped mint , plus a few leaves for sprinkling
squeeze lemon juice
3 tbsp half-fat crème fraîche
a few pinches nigella seeds

Steps:

Put beetroot and cumin in the small bowl of a food processor, season and blend until smooth. Tip into a bowl, add the mint and lemon juice, then gently stir through crème fraîche to get a rippled effect. Sprinkle with mint leaves and nigella seeds.

Nutrition Facts : Calories 48 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

BEETROOT DIP / BEET DIP

Beetroot Dip / Beet Dip image

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

Provided by Chef floWer

Categories Lunch/Snacks

Time 5m

Yield 850 grams

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 0.7, Sodium 0.7, Carbohydrate 0.1, Sugar 0.1

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