Egyptian beetroot dip

Clevedon Valley Buffalo Comopany yoghurt. Photo / Ken Downie

Whiz five cooked, peeled beetroot in a blender with a 200ml pot of Clevedon Valley Buffalo Yoghurt, 2 crushed garlic cloves, 2 tbsp of lemon juice, 2 tbsp extra virgin olive oil, sea salt, pepper and a teaspoon each of ground cumin, coriander, paprika and cinnamon.

Serve with warm flatbread for dipping. (Helen suggests substituting fresh chopped coriander for the cinnamon.)