Beetroot And Cumin Dip Recipes

BEET AND WALNUT DIP

Steps:

• In a blender (or food processor, they work equally well) combine the roasted beets, walnuts, garlic, vinegar and maple syrup. Blend to combine.
• With the blender running, drizzle in the olive oil. Season dip with salt and za'atar, if using. Blend into a smooth paste. Taste and adjust seasoning if necessary (see note).
• At this point, the dip can be transported to an air tight container and kept, refrigerated, for up to 4 days.
• To serve: partially fold in the sour cream to the dip. I like to marble the red and the white colours instead of completely combining them. Spoon into a shallow bowl with plenty of surface area.
• Drizzle the dip generously with olive oil. Sprinkle with dill and black pepper. Finish with flaky salt. Serve with crackers or pita and cut vegetables.

BEETROOT & MINT DIP

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.

ROASTED BEET DIP

Steps:

• Cut top 1/4 inch off garlic head. Individually wrap beets and garlic tightly in foil and place in a baking dish.
• Bake at 400ºF until tender when pierced with a fork, about 40 minutes for garlic and 1 1/4 hours for beets.
• Unwrap beets and garlic; cool. Peel beets and cut into chunks; place in a food processor.
• Squeeze softened garlic out of skins into food processor. Add remaining ingredients (lemon juice through chili powder) and puree until smooth.
• Transfer to a serving dish. Cover and refrigerate for at least 1 hour or up to 24 hours.
• Serve with pita chips or Melba toast.

BEETROOT AND CUMIN DIP

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.

CREAMY BEETROOT HUMMUS

Steps:

• Tip the chickpeas, beetroot, tahini, lemon zest and juice, garlic, yogurt and 21/2 tbsp oil into a food processor. Season well, and blend, scraping down the sides after 30 secs or so, then blend again until smooth. Transfer to a pot or jar with a lid, drizzle with the remaining oil and scatter over the pine nuts. Serve with crunchy vegetable sticks.