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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

Step 1

Preheat oven to 220C/200C fan-forced.

Step 2

Peel the beetroot. Place on a sheet of foil. Sprinkle with paprika and coriander. and drizzle with oil. Season with salt and pepper. Fold up the sides of the foil to enclose the beetroot,  and scrunch at the top to keep it closed. Place on a baking tray. Roast for 50 minutes or until tender. Set aside for 20 minutes to cool.

Step 3

Transfer cooked beetroot  to a food processor. Process until finely chopped. Add chickpeas, lemon juice, tahini and garlic. Process until smooth and combined.

Step 4

Transfer hummus to a serving bowl. Top with yoghurt. Season with salt and pepper. Sprinkle with dill, pine nuts and sunflower kernels. Serve with raw vegetable sticks and toasted pita crisps

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