Beetroot dips

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1)  Beetroot dip with yoghurt:

180 g cooked beets
1 tsp garlic powder
1/4 dried chilli pepper
a pinch of salt
80 g (goat) yoghurt
3 dates
1 tbsp olive oil
TOPPING:
dukkah spices
za’atar
feta
nigella seeds
lemon zeste

Put beets, spices, dates, yoghurt and olive oil in the blender and blend until smooth.
Pour in a bowl and crumble some feta on top.
Finish with dukkah spices, za’atar, nigella seeds and lemon zeste

 

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2)  Beetroot tapenade

2 beets
3 dates
garlic powder
lemon juice
salt
4 walnuts

Put all ingredients in the blender and blitz shortly so you still have some texture.
Finish with some extra walnuts and mint.

 

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