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DIPS
Roasted Beetroot Dip Makes approx 3
cups
5 large (1.1kg) fresh beetroot
2
/3 cup (200g) natural yogurt
½ cup (120g) low fat sour cream
½ cup (125ml) orange juice
½ teaspoon cumin powder
1-2 tablespoons horseradish
1. Preheat oven to 200°c. Trim the beetroot
leaving a 2cm stalk attached. Wash
beetroot carefully removing all dirt but do
not damage the skin. Wrap each beetroot
individually in aluminium foil.
2. Place beetroot on a baking tray and bake in
oven for about 1-1¼ hours or until tender.
Turn the beetroot every 15 minutes.
3. Remove beetroot from oven; open foil and
allow beetroot to cool for 15 minutes.
Using a sharp knife, remove stems and
peel away skin. Cut beetroot quarters.
4. Place beetroot and remaining ingredients
into the jug and place lid firmly onto jug.
5. Pulse mixture about 8 times. Remove the
measuring cap and insert the processing
baton.
6. Slowly increase the speed to 2 and using
the baton process mixture until desired
texture is achieved.
Serve with crackers or sliced Turkish bread
Hummus
420g can chickpeas, rinsed, and drained
¼ cup tahini
¼ cup lemon juice
1 tablespoon water
¼ cup olive oil
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon salt
1. Combine ingredients into the jug and place
lid firmly on jug.
2. Slowly increase speed to 4 and process
for approximately 10-15 seconds or until
smooth.
3. Transfer mixture into a bowl and refrigerate
for 1-2 hours before serving.
Serving suggestions: serve hummus with
toasted pita crisps; simply cut pita bread into
triangles, brush with olive oil and season with
a little salt and cumin seeds. Bake in oven at
200°c for about 5 minutes or until crisp.
Recipes (continued)