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Beetroot and Dill Dip
Snacks pre dinner for friends don't have to be loaded with fat and salt. With healthy vegetable-based dips such as this one you can serve crudites (vegetable sticks) as well as thin toasted pita crisps.
1 large (250g) beetroot, trimmed
1 teaspoon smoked paprika
1 teaspoon ground coriander
2 teaspoons extra virgin olive oil
400g can chickpeas, drained, rinsed
1/4 cup lemon juice
2 tablespoons tahini
1 garlic clove, peeled, quartered
2 tablespoons plain Greek-style yoghurt
2 tablespoons fresh dill sprigs
1 tablespoon pine nuts, toasted
1 tablespoon sunflower kernels, toasted
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