Beetroot Dip

  • 4 medium sized beetroot, peeled and quartered
  • 1x 400g can of chickpeas, drained
  • 2 large garlic cloves
  • 2tbs tahini
  • 1 tsp sea salt
  • 1 tbs greek yoghurt
  • Juice of 1 lemon
  • 2 greek pitas
  • 1 tbs cumin seeds, toasted
  • 1 tsp of sea salt
  1. Preheat oven to 180 degrees Celsius.
  2. Wrap the beetroot pieces tightly in oil and bake for 30 minutes or until beetroot is tender.
  3. Set aside to cool.
  4. Place beetroot, chickpeas, lemon, garlic, yoghurt tahini and salt in a food processor and blitz until smooth. Add more lemon juice or salt to taste.
  5. In a mortar and pestle crush cumin seeds until fragrant and combine with sea salt.
  6. Toast the flat bread on both sides in a griddle pan until charred. Rub with olive oil and sprinkle with cumin salt.
  7. Serve hummus with a drizzle of olive oil and an extra dollop of Greek yoghurt. Serve with the flat bread.
Find all the freshest ingredients at Panetta Mercato.