Beetroot and yoghurt dip

This simple beetroot dip takes just 5 minutes to prepare. But if you've the time or the inclination, using fresh beetroot instead of canned will give the dip a truly rich and earthy flavour.

  • 5 mins preparation
  • Serves 6
  • Print


Beetroot and yoghurt dip
  • 450 gram can whole baby beets, drained
  • 400 gram can chick peas, drained, rinsed
  • 1 cup greek-style yoghurt
  • 2 tablespoon lemon juice
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • coriander leaves, to serve
  • baked lavash bread squares, to serve


Beetroot and yoghurt dip
  • 1
    Process beets, chick peas, yoghurt, juice, cumin and coriander in a food processor until smooth. Season to taste.
  • 2
    Spoon into a serving dish. Top with coriander leaves. Serve with baked lavash or pita bread (see tip).


If using fresh beetroot, trim leaves, leaving 5cm stems attached. Do not peel, but scrub carefully and try not to damage skin. Place in a saucepan and cover with water. Bring to the boil. Reduce heat. Simmer for 30 minutes to 1 hour, depending on the size of the beets, until tender. When cool enough to handle, rub off skin using disposable gloves. Arrange bread slices on an oven tray and bake at 180°C for 5-10 minutes.

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