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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.

Beetroot and Dill Dip

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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