This dip is another one in my series to find the best homemade dips on offer. Although beetroot is a somewhat divisive vegetable, the colour that it brings to this dip will convert many to its cause. Serve with some delicious pita crisps, or mini bread sticks to complete the dish.
+ 900 g medium uncooked beetroots
+ 2 garlic cloves, crushed
+ 1 small red chilli, deseeded and finely chopped
+ 250 g Greek yoghurt
+ 1 1/2 tablespoons of date syrup (see comments section at top of recipe for substitutes)
+ 3 tablespoons of olive oil, plus extra to finish the dish
+ 1 tablespoon of za’atar
+ salt to taste
+ 2 spring onions, finely sliced
+ 15 g toasted hazelnuts, roughly crushed
+ 60 g soft goat’s cheese, crumbled (or a soft Danish fetta)
Preheat the oven to 200°C.
Wash the beetroot and place in a roasting tin. Cook, uncovered, in the oven until a knife slices easily into the centre – approximately 1 hour. Once cool enough to handle, peel and cut each beetroot into six pieces. Allow to cool further.
Place the beetroot, garlic, chilli and yoghurt in a food processor bowl and blend to a smooth paste. Transfer to a large mixing bowl and stir in the date syrup, olive oil, za’atar and around 1 teaspoon of salt. Taste, and add more salt if necessary. If your dip ends up watery and runny, and will not hold its shape consider adding a little mashed potato to help thicken the mixture.
Transfer the dip base onto a flat serving plate and spread evenly. Scatter the spring onion, hazelnut and cheese garnish on top. Drizlle with a bit of oil and serve at room temperature.
Original recipe sourced from Jerusalem.