adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast beetroot and garlic dip
0 Likes
Prep Time:
15 minutes
Cook Time:
115 minutes
Total Time:
130 minutes
Ingredients:
  • 6 pita pockets
  • light olive oil spray
  • 1 bunch beetroot
  • 2 tsp ground coriander
  • 2.50 gm ground cumin
  • 21.00 gm fresh lemon juice
  • 18.20 gm extra virgin olive oil
Instructions:
  • 1. Preheat the oven to 180°C. 2. Cut each pita pocket into 8 triangles and arrange in a single layer on 2 baking trays. 3. Lightly spray the pita triangles with olive oil. 4. Bake for 15-20 minutes until they are crisp.
  • Trim the beetroot, leaving 2 to 3cm attached. Wash and place into a baking dish. Cover tightly with foil and bake for 1 hour. Add garlic, cover, and bake for another 30 minutes until the skin peels away easily. Allow to cool slightly.
  • Toast coriander and cumin in a small non-stick pan over medium-high heat for 2 to 3 minutes until fragrant.
  • Begin by wearing rubber gloves to peel the beetroot. Remove the top of the garlic and squeeze the roasted garlic flesh into a food processor. Add the beetroot, spices, lemon juice, and oil. Blend until nearly smooth. Season with salt and pepper according to taste. Enjoy warm or at room temperature with pitta chips.

Similar Recipes