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ROAST BEETROOT DIP
Makes approximately 2 cups (500 ml)
Ingredients:
4 medium beetroot
1 garlic bulb
2 teaspoons lemon juice
1 tablespoon horseradish
¼ cup (60 ml) light olive oil
Salt and freshly ground black pepper
To serve:
Turkish bread
Method:
1. Preheat oven to 200 °C. Wash beetroot well and pat dry. Cut top off garlic and
place beetroot and garlic onto a baking tray and drizzle with oil. Bake for 30 min-
utes then remove garlic and turn beetroot over and cook beetroot for a further
15–20 minutes or until the beetroot is tender. Set aside to cool completely.
2. Once beetroot is cool peel off skin and cut into quarters. Squeeze garlic out of
skin.
3. Place beetroot and garlic and remaining ingredients into blender jug. Place lid
on jug. Blend on setting 2/CHOP until combined, scraping sides if necessary.
4. Serve dip chilled with Turkish bread.
HUMMUS
Makes approximately 2½ cups (625 ml)
Ingredients:
2x 400 g can chick peas, rinsed and drained
2 cloves garlic
^ cup (80 ml) warm water
¼ cup (60 ml) tahini
¼ cup (60 ml) lemon juice
1 teaspoon ground cumin
Sea salt and fresh ground black pepper to taste
To serve:
Extra virgin olive oil
Fresh Turkish bread
Method:
1. Place chick peas, garlic, water, tahini, lemon juice and cumin into the blender jug.
Place lid on jug.
2. Select 3/BLEND speed, blend until mixture is smooth, scraping down sides of
blender during processing if necessary. Season to taste.
