Ingredients for Beetroot And Cumin Dip
- 500g beetroots
- juice of 1/2 lemon
- ground cumin
- salt and freshly ground black pepper, to taste
- sugar
- 50ml extra virgin olive oil
- 1 tbsp cumin seeds
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beetroot And Cumin Dip? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beetroot And Cumin Dip
- Preheat your oven to 200°C (400°F).
- Scrub 500g of beetroot thoroughly, dry them, and wrap individually in aluminum foil.
- Roast for approximately 1 hour, or until tender when pierced with a fork. Check at the 45-minute mark.
- Once cool enough to handle, peel the beetroot.
- Place the peeled beetroot in a food processor along with 2 cloves garlic, 1 tbsp cumin seeds, 1/2 tsp ground coriander, 1/4 tsp cayenne pepper (optional), 100ml Greek yogurt, and the juice of 1/2 a lemon.
- Process until finely combined.
- With the food processor running, slowly drizzle in 50ml of olive oil until a thick, smooth puree forms.
- Taste and adjust seasoning as needed. Add salt and pepper to your liking.
- Serve immediately or chill for later. Garnish with fresh herbs like cilantro or parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
82g
Fat
0g
Carbs
9g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
Time To Make
Course
Main Ingredient
Preparation
Occasion
Low Protein
Healthy
Appetizers
Vegetables
Oven
Dinner Party
Low Fat
Picnic
Vegetarian
Dips
Food Processor Blender
Dietary
Low Sodium
Low Cholesterol
Low Saturated Fat
Low Calorie
Inexpensive
Healthy 2
Low In Something
Brunch
Taste Mood
Savory
To Go
Equipment
Small Appliance
Number Of Servings
4 Hours Or Less
