Move over houmous, this vibrant dip is where it’s at – it’s tasty and fragrant and the cardamom and coriander add an exotic zestiness to the sweetness of the beetroot.
The ‘catch’: It’s good for you too…as well as vitamins and minerals, beetroot is packed full of antioxidants, anti-inflammatory chemicals and can help your body to detox. It’s even thought to reduce the development of cancerous cells!
Perfect for picnics, mezze spreads and canapés. Just don’t drop it on your new white jumper (yep, that’s me)…
Beetroot & coriander dip
– 8 cardamom pods
– 400g cooked beetroot (not in vinegar), roughly diced
– 1 clove garlic
– 2 tablespoons olive oil
– juice 1/2 lemon
– bunch fresh coriander, plus extra for decorating
– pinch salt
– 5 tablespoons creme fraiche
Remove the seeds from the cardamom pods and blitz in a blender (or use a pestle and mortar). Add the beetroot, garlic, oil, lemon juice and coriander (including the stalks) and blitz again until smooth. Season to taste with salt.
Add the creme fraiche and pulse again.
Serve with warm pitta or crackers.
Source: Recipe and photos by pip & little blue.