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Roast beetroot dip with sumac crisps
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Healthy and delicious chip and dip duo, visually appealing.
Ingredients:
  • 1 whole garlic bulb
  • Olive oil spray
  • 1 bunch beetroot, ends trimmed, washed
  • 2 pieces (20cm-diameter) Lebanese bread
  • 20.00 ml sumac
  • 130g (1/2 cup) Greek-style yoghurt
Instructions:
  • Preheat the oven to 200°C. Trim the top off the garlic bulb, spray with olive oil, and wrap in foil. Individually wrap each beetroot bulb in foil. Arrange the garlic and beetroot on a baking tray and roast for 45-55 minutes until the beetroot is tender. Allow to cool for 10 minutes before serving.
  • While you wait, cut the Lebanese bread into 4 pieces lengthwise. Arrange them on baking trays and give them a nice spritz of olive oil spray. Sprinkle sumac over the bread and bake for 4-5 minutes until nice and crisp. Let them cool before moving on.
  • Peel and chop the beetroot, then transfer to a food processor. Squeeze garlic from the skins and add to the beetroot. Process until almost smooth.
  • Pour the beetroot mixture into a small bowl. Mix in the yogurt and season with salt and pepper. Break the bread into pieces and enjoy with the dip.

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