Beetroot Dip

Directions

1. Boil the beetroots in salted water for approximately 1 hour or until you can easily pierce the beetroot with a fork.

2. Drain the beetroots and set aside to cool, then peel.

3. 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.

4. Place the diced beetroot mix and Greek yoghurt into a food processor or use a stick blender to blitz to a smooth vibrant dip.

To serve

1. Garnish with fresh mint and a sprinkle of sumac. Perfect to serve alongside Hummus in your next dip platter with some toasted flatbread.