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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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Prep Time 10 minutes
Total Time 10 minutes
Ingredients Method Video

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

Method
 

  1. Add beetroots, coconut yoghurt, salt, cumin, lemon juice and garlic to high speed blender. Blend until smooth.
  2. Serve on shallow dish.
  3. 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