Beetroot Muhammara Dip

I know beetroot is not everyone's cup of tea, but I'd be willing to take a bet that this creamy, spicy, garlicky dip could change those people's minds. This is a fantastic way to eat this beautiful purple vegetable, associated with numerous health benefits thanks to it being full of fibre, folate, potassium, manganese and vitamin C. It's delicious with crackers, falafel or grilled meats

Serves 8

55 minutes

2 large beetroot

¾ cup coconut or Greek yoghurt

½ lemon

½ tsp cumin

½ tsp paprika

½ tsp ground coriander

2 cloves of garlic

1 cup walnuts

Salt & pepper

Roast the beetroot in the oven at 180 degrees C for 45 minutes. Once done, let the beetroot cool and then peel away the rough skin.

Put all of the ingredients in a blender and process until smooth.

Before serving, top with some extra walnuts and a little chilli oil if you wish.

This will keep in the fridge for 3-4 days and in the freezer for up to 1 month.

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I love to hear how you get on with my recipes so feel free to comment below!