Beetroot dip

Doug Sherring

Beetroot is great for a dip because of its bright pink colour. This one is a fabulous addition to any platter, especially if you make your own pita crisps to go with it. Keeping with the Mediterranean theme, you may want to serve it alongside some haloumi and lemon juice, grilled eggplant, roasted walnuts and maybe a garlic-loaded hummus.

Ingredients

6 small	Beetroot, peeled and cooked (or tinned) (Main)
2 Tbsp	Greek yoghurt, or natural yoghurt
½	Lemons, juiced
1 bunch	Fresh mint, roughly chopped, plus save some for garnish
1 pinch	Salt and freshly ground black pepper
1 pinch	Cumin seeds
1 pinch	Sumac powder
1 Tbsp	Walnuts, finely chopped, for garnish

Directions

1. Place all ingredients in a food processor and blitz until smooth.
2. Taste, and adjust seasoning if necessary. If the texture is too thin, add a little more yoghurt to thicken.
3. Garnish with chopped mint and walnuts.
4. Serve with pita crisps or crackers.

More platter ideas from Delaney

• Baked feta with olives and fennel
• Labneh