What did I love about this super dip? The colour for a start! Isn’t it gorgeous? Definitely makes more of a statement than a bowl of hummus. I also loved that the caraway and cumin seeds add a little bit of crunch to the dip.
What did I not love about this recipe? I tried no less than twelve different supermarkets in various parts of South West London before I finally found caraway seeds – thank you Putney branch of Waitrose! I pondering if there is another spice or herb you could use as an alternative if you find it as difficult as I did to find caraway seeds.
- 500g beetroot, peeled and cut into wedges (6-8 per beet)
- 1tbsp olive oil
- 1tsp caraway seeds
- 1/2tsp cumin seeds
- 5g lemon thyme
- 8tbsp natural yogurt
- 2tbsp Super Seeds Salad Topper (alternatively toast a mix of your favourite seeds)
Preheat the oven to 200…./Gas Mark 6.
Place the beetroot wedges onto a large baking ray and sprinkle over the caraway seeds, cumin seeds and the lemon thyme. Drizzle over the olive oil and ensure the beetroot is smothered with the oil and herbs and spices. Season with salt and pepper and then roast in the oven for thirty minutes, until the beetroot is tender.
Once the beetroot has cooled, remove the thyme stalks. Place the beetroot wedges into a food processor and scrape in the residual seeds and oil from the baking tray. Add the eight tablespoons of natural yogurt and whizz until smooth.
Scoop the fabulously colourful dip into a serving bowl and garnish with those Super Seeds. Not only is this a showstopper of a dip (if there is such a thing) it also happens to be particularly yummy. Ah – life is so sweet!