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Egyptian Beetroot Dip

By: Admin
Region: Others
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 6
Time to Prepare: 15 Mins


4 Beetroots medium sized
6-7 Garlic Cloves
1 cup Greek Yoghurt
1/4 cup Lemon Juice
2 tablespoons Olive Oil Extra Virgin
1/2 teaspoon ground Cumin
1/2 teaspoon ground Coriander Powder
1/2 teaspoon ground Cinnamon
1 teaspoon Paprika
3/4 teaspoon Salt
1/8 teaspoon ground Pepper
Toasted Pine Nuts, Almonds, Pistachios and Feta for garnish


Preheat oven to 220 degrees celsius.
Cut off the beetroot stems 1 cm from the roots. Scrub the beetroots and wrap them individually in aluminium foil. Wrap the garlic pods also in foil.
Bake the beetroots for 1 hour in the oven. Place the wrapped garlic pods also in the oven 30 minutes after placing the beets to bake.
Cool and peel the beetroot. Chop the beets roughly. Place the beets, garlic, yoghurt, lemon juice, olive oil, cumin, coriander, cinnamon and paprika in a food processor and process till smooth and creamy. Season to taste with salt and pepper. Chill till required. Serve with warm, crusty bread or crackers.


This quick and easy Egyptian beetroot dip is healthy and looks beautiful on the table, which makes it perfect to serve at holidays, parties and family get togethers. Nobody will be able to resist that vibrant color. Serve it with crackers for a crunchy, creamy combination.

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