Ingredients
-
2
-
2
-
2
-
2
-
1/2
-
1/2
-
1/2
-
1/4
-
-
-
-
-
-
-
Directions
Beetroot Dip / Beet Dip, This was given to me by an Egyptian friend who said it’s a family recipe I like the fact it’s doesn’t contain dairy and nuts so it was perfect for Menu #24612 because we had a few guest who are lactose intolerant and have an allergic to nuts You can chill the dip until it’s needed It will keep for two days in the refrigerator but the flavour will enhance, Delicious I roasted the beets first (1 hour 15 minutes in a 350 oven), let them cool and slipped off the skins Pureed in my Vitamixer – fluffy and beautiful texture and COLOUR!!! I only used one clove of garlic (very glad I did so, and I love garlic) and 1/8 tsp of the cinnamon, otherwise followed the recipe exactly Perfect for vegan guests and pretty much everyone else too Will def make this easy recipe again Thank you!, used only one clove of garlic, added a can of cannellini beans and omitted the cinnamon and I loved it! This will be a firm favourite!
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Steps
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1
Done
|
Discard All the Liquid from the Beetroot and Beets Can. |
|
2
Done
|
Place All Ingredients (drained Beetroots/Beets, Garlic Cloves, Lemon Juice, Olive Oil, Coriander, Cumin, Sweet Paprika, Cinnamon Sea Salt and Black Pepper) in a Blender and Puree Until It's Smooth. |
|
3
Done
|
Serve With Warm Pita Bread, Turkish Bread, White Bread or Flat Bread. Enjoy. |
