Sumac-spiced beetroot dip

Here is the recipe for Sumac-spiced beetroot dip

INGREDIENTS

1. 600g (1lb 5¼oz) raw beetroots


2. 4 garlic cloves, unpeeled


3. 1 red chilli, stalk removed


4. 1 lemon, halved


5. 2 tbsps olive oil, plus extra for drizzling


6. Salt and pepper


7. 1 tbsp apple sauce


8. 2 tsps sumac


9. 5g mint leaves


10. 250ml (8¾fl oz) Greek yoghurt


11. 100g (3½oz) pistachio nuts, shells removed and crushed


12. Vegetable crisps, to serve

METHODS

1. Preheat the oven to 180°C/ 160°C fan/350°F/gas mark 4.


2. Remove the stalks from the beetroots and rinse. Wrap tightly in foil with the garlic, chilli, lemon, a drizzle of olive oil and a pinch of salt.


3. Roast for 1 hour or until just cooked in the middle.


4. Let the beetroots cool a little so you can handle them. Using your fingers (gloves are a good idea if you don’t want beetroot-coloured hands), peel the skin and remove the roots from the beets.


5. Roughly chop the beetroots and put in a food processor with the peeled roast garlic, chilli, apple sauce, olive oil, sumac, mint leaves and juice of the roast lemon. Pulse until smooth.


6. Allow the beetroot dip to cool then mix in the Greek yoghurt and season to taste.


7. Sprinkle with crushed pistachios and serve with your favourite type of vegetable crisps.

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