Creamy Beetroot Tahini Dip with Dill
Beetroot Tahini Dip made with creamy Greek yoghurt and fresh dill is a lighter alternative to hummus. Serve it as a light lunch or as a party nibble with crudités, crackers or tortilla chips
Servings: 6
Ingredients
- 100 g/ 4oz Beetroot (freshly roasted)
- 4 tablespoon Tahini
- 1 Small garlic clove (or ½ large one)
- 4 teaspoon Lemon juice
- 1 tablespoon Olive oil
- ¼ teaspoon Salt
- 7 tablespoon Greek Yoghurt
- 1 tablespoon Fresh dill leaves (picked from stems)
Instructions
- Put all ingredients except the dill into a bowl and blitz with a stick blender until desired consistency is reached
- Alternatively place ingredients into a food processor and process as above
- Stir through the dill and a little black pepper to taste.
- Store in the fridge for up to 5 days (assuming your yoghurt is fresh)