BEETROOT DIP / BEET DIP
This was given to me by an Egyptian friend who said it's a family recipe. I like the fact it's doesn't contain dairy and nuts so it was perfect for Menu #24612 because we had a few guest who are lactose intolerant and have an allergic to nuts. You can chill the dip until it's needed. It will keep for two days in the refrigerator but the flavour will enhance
Provided by Chef floWer
Categories Lunch/Snacks
Time 5m
Yield 850 grams
Number Of Ingredients 10
Steps:
- Discard all the liquid from the beetroot and beets can.
- Place all ingredients (drained beetroots/beets, garlic cloves, lemon juice, olive oil, coriander, cumin, sweet paprika, cinnamon sea salt and black pepper) in a blender and puree until it's smooth.
- Serve with warm pita bread, Turkish bread, white bread or flat bread. Enjoy.
Nutrition Facts : Calories 0.7, Sodium 0.7, Carbohydrate 0.1, Sugar 0.1
BEETROOT & MINT DIP
A healthy and vibrant dip, flavoured with nigella seeds and cumin to serve with crudites or flatbreads - it works well in lunchboxes too
Provided by Emily Kydd
Categories Lunch, Starter
Time 10m
Number Of Ingredients 6
Steps:
- Put beetroot and cumin in the small bowl of a food processor, season and blend until smooth. Tip into a bowl, add the mint and lemon juice, then gently stir through crème fraîche to get a rippled effect. Sprinkle with mint leaves and nigella seeds.
Nutrition Facts : Calories 48 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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