Beetroot And Cumin Dip Recipes
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
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 AND CUMIN DIP
Make and share this Beetroot and Cumin Dip recipe from Food.com.
Provided by JustJanS
Categories Vegetable
Time 1h15m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Preheat your oven to 200c.
- Scrub the beetroot well, dry then wrap in aluminum foil.
- Roast for about 1 hour or until tender.
- Peel the beetroot (the skin should slip off easily) and place in a food processor along with all the other ingredients bar the oil.
- Process to a fine mix.
- With the motor running, add the oil slowly until the mixture forms a thick puree.
BEETROOT & YOGHURT DIP
A beautiful neon-purple dip that is healthy, low in fat & most important...yum!!! Has a bit of a heat kick. Serve with celery & carrot sticks for entertaining or swap it for mayo on a salad sandwich.
Provided by Catherine Robson
Categories Lunch/Snacks
Time 15m
Yield 1 bowl, 10 serving(s)
Number Of Ingredients 7
Steps:
- Pulse beetroot in blender until almost smooth.
- Add yoghurt, garlic, cumin, hot sauce& finely grated orange rind.
- Blend until combined.
- Add salt and pepper to taste.
- Refrigerate until chilled before serving.
Nutrition Facts : Calories 23.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.5, Sodium 48.1, Carbohydrate 4.7, Fiber 0.8, Sugar 3.6, Protein 1.1
ROAST BEETROOT AND GARLIC DIP
Make and share this Roast Beetroot and Garlic Dip recipe from Food.com.
Provided by JustJanS
Categories Vegetable
Time 1h50m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Trim the leaves and stems of beetroot, leaving 2-3 cm stem attached.
- Wash, place in a baking dish, cover the dish tightly with foil.
- Bake for 1 hour, then add the garlic, recover and continue to bake for 30 minutes more.
- Dry toast the spices in a small non-stick frypan over medium heat for 2-3 minutes or until aromatic.
- Wearing rubber gloves, rub off the beetroot skin.
- Cut the top of the head of garlic, and squeeze the flesh into a food processor bowl.
- Add the beetroot, spices, lemon juice and oil.
- Process until almost smooth.
- Taste and season with salt and pepper.
- Serve warm or at room temperature with pitta chips.
Nutrition Facts : Calories 77, Fat 5, SaturatedFat 0.7, Sodium 5.1, Carbohydrate 8, Fiber 1, Sugar 0.3, Protein 1.6
BEETROOT DIP
Make and share this Beetroot Dip recipe from Food.com.
Provided by Latchy
Categories Low Protein
Time 55m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Cook beetroot in a saucepan of boiling water uncovered for approx 45 mins, until tender.
- Drain and cool about 5 minutes and while still warm peel the beetroot and chop coarsely.
- I use gloves for this.
- Blend beetroot with garlic, yogurt, cumin and juice until nice and smooth.
Nutrition Facts : Calories 161.9, Fat 3.9, SaturatedFat 2.2, Cholesterol 13, Sodium 211.7, Carbohydrate 27.2, Fiber 4.4, Sugar 21.7, Protein 7.3
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