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A black plate features vibrant pink beet hummus, subtly echoing a Beetroot and Coconut Yoghurt Dip. Its garnished with a drizzle of olive oil, black and white sesame seeds, and finely chopped fresh herbs, elegantly set on a crisp white surface.

Beetroot and Coconut Yoghurt Dip

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Ingredients

  • 2 Beetroots (ready-to-eat)
  • 5 heaped tablespoons coconut yoghurt
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • lemon juice
  • 1 clove garlic
  • To garnish: Black and white sesame seeds, fresh dill, olive oil, pine nuts

Instructions

  • Add beetroots, coconut yoghurt, salt, cumin, lemon juice and garlic to high speed blender. Blend until smooth.
  • Serve on shallow dish.
  • Garnish with black/ white sesame seeds, fresh dill, olive oil and pine nuts. Optional: add grilled veg such as broccolini. Serve with pitta bread.

Video

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