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Beetroot and lentil dip recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Eye-catching and irresistible dip that is a sure crowd-pleaser!
Ingredients:
  • 250g beetroot
  • 2.50 gm ground cumin
  • 2.50 gm smoked paprika, plus extra to serve
  • 9.20 gm extra virgin olive oil
  • 125.00 ml plain Greek-style yoghurt, plus extra to serve
  • 48.00 gm tahini
  • 1 garlic clove, quartered
  • Pinch of dried chilli flakes, plus extra to serve
  • Fresh dill sprigs, to serve
  • SunRice Brown Rice Chips Wild Rice, to serve
Instructions:
  • Preheat oven to a piping hot 220°C/200°C fan-forced.
  • - With disposable gloves on, peel the beetroot. - Put the beetroot in the middle of a sheet of foil. - Sprinkle with cumin and paprika, then drizzle with oil. - Season to taste with salt and pepper. - Fold up the sides of the foil to wrap the beetroot, sealing it at the top. - Place on a baking tray and roast for 50 minutes to 1 hour until tender. - Let it cool for 20 minutes before serving.
  • Quarter the vibrant beetroot and let the food processor work its magic until the beetroot is finely chopped.
  • Set aside 2 tablespoons of lentils. Blend the rest of the lentils with yogurt, tahini, lemon juice, garlic, and chili until smooth. Season with salt and pepper.
  • Transfer the mixture to a serving bowl. Drizzle additional yogurt over the dip. Top with the set aside lentils, extra paprika, chili flakes, and dill. Enjoy with SunRice brown rice chips.

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