BEETROOT AND TAHINI DIP
When I was in London in February, my daughter and I went to a lovely Middle Eastern restaurant called Ceru. We ate lots of things there and as part of our meal had a Beetroot Dip which was delicious. So I thought I would try and make it with the Beetroot still growing in my garden. I have no idea if it is all the same ingredients as Ceru’s, but I got the inspiration from there and my version tasted very good anyway.
- 5 Beetroot – wrapped in a parchment parcel, then covered in tin foil and roasted in the oven for 1 1/4 hours until cooked through
- 2 Tablespoons of Tahini
- 2 Tablespoons of Unsweetened Greek Yoghurt (can leave this out for a dairy free/ vegan version, and it still tastes delicious as I tried it without it first to check!)
- Juice of 1 small Lemon
- Large clove of Garlic
- 2 Tablespoons Extra Virgin Olive Oil
- Mint Leaves – a handful
- Sea Salt and Ground Black Pepper to taste
Place all the ingredients into a food processor and whizz until it is smooth.
Enjoy as you would any Dip !!
I bought these baby cucumbers in Lidl and they were delicious with it (really crunchy) and excellent as a portable snack for school or work.