This chip and dip combo not only looks great and tastes divine, its super-healthy, too.
- Preheat oven to 200°C. Trim the top from the garlic bulb. Spray with olive oil spray and wrap in foil. Wrap each beetroot bulb individually in foil. Place the garlic and beetroot on a baking tray. Roast for 45-55 minutes or until the beetroot is tender when pierced with a skewer. Set aside for 10 minutes to cool.
- Meanwhile, split the Lebanese bread horizontally to make 4 pieces. Place on baking trays. Spray with olive oil spray. Sprinkle with sumac. Bake for 4-5 minutes or until crisp. Set aside to cool.
- Unwrap the beetroot. Wearing rubber gloves to avoid staining your hands, peel the beetroot and coarsely chop. Transfer the beetroot to the bowl ofa food processor. Unwrap the garlic bulb. Squeeze the garlic from the skins. Add to the beetroot and process until almost smooth.
- Transfer the beetroot mixture to a small bowl. Stir in the yoghurt. Season with salt and pepper. Break the bread into pieces and serve with the dip.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set