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NEW: Kitchen & Personal Care
Made with all-natural ingredients, this new range is perfect for those that love to cook with spice.
Rated 5 stars by 1 users
1 hour 15 minutes
5 small beetroot
2 garlic cloves, finely diced
Juice of ½ lemon
2 tbsp extra virgin olive oil
1 tsp Gewürzhaus Sumac
Salt & pepper to taste
½ cup Greek yoghurt (Optional)
Handful of fresh mint to garnish
Boil the beetroots in salted water for approximately 1 hour or until you can easily pierce the beetroot with a fork.
Drain the beetroots and set aside to cool, then peel.
Dice the peeled beetroot into small cubes and place in a bowl. Add the garlic, lemon juice, olive oil, sumac, salt and pepper to taste. Mix well.
Place the diced beetroot mix and Greek yoghurt into a food processor or use a stick blender to blitz to a smooth vibrant dip.
Garnish with fresh mint and a sprinkle of sumac. Perfect to serve alongside Hummus in your next dip platter with some toasted flatbread.
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