Beet Dip with Yoghurt and Dukkah
As someone who lives for sauces and dressings, I naturally gravitate towards dips. They’re always packed with flavour, are conveniently portable, and can actually be very nutritious!
This dip is not beet hummus, in fact consider it your departure from bean-based dips. I hope this shows you that you can craft a dip from many different things, while keeping the ingredients plant-based.
This blended dip made from roasted beets, Greek yoghurt, and olive oil gets fancy by adding a trio of garnishes on top. I particular love it with dukkah, a Middle-Eastern nut-and-spice mix, that adds a crunch-y pop!
This beet dip is sure to add a pop of colour to your next snack spread, and is a welcome change from all the cured meat at charcuterie night. I love this dip served with seed-y crackers like these ones from Oh She Glows for my gluten-free friends, pita bread, and lots of crisp cucumber and carrots.
So what are you waiting for? Get dipping!
Beet Dip with Yoghurt and Dukkah
makes about 2 cups of dip
About 2 lbs of beets, scrubbed
1 cup Greek yoghurt (2% or 0% is fine)
1/4 tsp chili flakes or 1 small chili, sliced
1/2 tsp kosher salt
3 tbsp olive oil
1 1/2 tsp maple syrup
1 tsp lemon juice
2 tbsp za’atar
For Garnish:
parlsey
goats’ cheese or feta
Preheat oven to 450 F. Place beets on a sheet of aluminum foil, drizzle with olive oil, then wrap them in the foil like a parcel. Place the foil parcel in a baking tray and roast for about 1 hour, until the beets can be easily pierced with a knife. Wait until beets are cool enough to handle, then peel off their skins under running water. Chop the peeled beets into quarters.
To a food processor add: the chopped beets, yoghurt, chili flakes or chili pepper, maple syrup, salt, and olive oil. Process until dip is homogenous. It will not be completely smooth. Add the za’atar and pulse a few times until combined.
To serve: spread the dip into a bowl, sprinkle with dukkah, parsley, and goats’ cheese or feta, the finish with a drizzle of olive oil. Serve with crudité and pita bread or crackers.