Roast Beetroot And Garlic Dip Recipes

Steps:

• Preheat oven to 375°. Pierce beets with a fork; place in a microwave-safe bowl and cover loosely. Microwave beets on high for 4 minutes, stirring halfway. Cool slightly. Wrap beets in individual foil packets., Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut in half crosswise. Sprinkle halves with 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle with 1 teaspoon oil. Wrap in individual foil packets. Roast beets and garlic until cloves are soft, about 45 minutes., Remove from oven; unwrap. Rinse beets with cold water; peel when cool enough to handle. Squeeze garlic from skins. Place beets and garlic in a food processor. Add garbanzo beans, lemon juice, tahini, cumin, cayenne pepper and remaining olive oil, salt and ground pepper. Process until smooth., If desired, pulse 2 tablespoons Greek yogurt with beet mixture, dolloping remaining yogurt over finished hummus. Sprinkle with dill or parsley. Serve with assorted vegetables and pita bread.

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.