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Egyptian Beetroot Dip

Egyptian Beetroot Dip

Serve this fabulous looking dip with turkish bread or pita chips at your next BBQ or party.

Ready in: 60 minutes

Serves: 4

Complexity: very-easy

kcal: 133

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5 red beetroot (1 kg)
1¼ cups (325 g) plain yoghurt
2 garlic cloves, crushed
¼ cup lemon juice
2 tbsp rice bran oil
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground cinnamon
½ tsp paprika
pepper to taste


Cut off the beetroot stems 1 cm from the roots (no closer). Scrub the roots very gently but thoroughly, being careful not to nick the skin.
Cook the beetroot in a large pot of simmering, salted water and SIDS RASPBERRY VINEGAR for 40–60 minutes until tender. Drain. Allow to cool slightly. When cool enough to handle, rub off the skins. It is a good idea to wear rubber gloves when doing this to prevent your hands from becoming stained.
Finely chop, grate or process the beetroot in a food processor, then transfer the flesh to a serving bowl. Add yoghurt, garlic, lemon juice, oil, cumin, coriander, cinnamon and paprika to the beetroot and mix well. Season to taste with pepper. Cover with plastic wrap and refrigerate until required. Serve with warm crusty bread.