CELEBRATING A NEW YEAR!
EGYPTIAN BEETROOT AND CUMIN DIP
Sweet and earthy flavours of beetroot pair up beautifully with aromatic cumin in this deep pink dip! Top it with green pistachios for an elegant-looking appetiser.
Prep time: 20 minutes Cooking time: 1 hour
■ 2 large beetroots, scrubbed and stalks trimmed
■ 4 cloves of garlic
■ 90g/3oz natural yoghurt
■ 1 tsp (heaped) cumin seeds
■ 1 tsp coriander seeds
■ 1 lemon, juice of
■ Salt and pepper
■ 1 tbsp extra virgin olive oil
■ Pistachios, roughly chopped (optional)
Preheat oven to 180C/fan 170/gas 4 and wrap each beetroot in foil, along with
