Beetroot Dip
4 servings
30 minutes
Beet dip is a vibrant and rich dish of Greek cuisine that combines the tenderness of yogurt, the nutty depth of hummus, and the natural sweetness of beets. Its history is rooted in Mediterranean gastronomic traditions where simple ingredients are transformed into works of art. The beet dip has a creamy texture with a slight tang from lemon juice and the spiciness of garlic, creating a harmony of flavors. Drizzled with olive oil and sprinkled with sesame seeds, it gains additional depth. It pairs perfectly with meat dishes, Greek flatbreads, or fresh vegetables, enhancing their rich taste. This is not just an appetizer but a true gastronomic ritual that connects the freshness and richness of Mediterranean traditions.
1
Boil or bake the beetroot in foil.
- Beetroot: 2 pieces
2
Cool, clean, and cut into small cubes.
- Beetroot: 2 pieces
3
Peel and chop the garlic.
- Garlic: 1 clove
4
Sprinkle the beetroot with lemon juice, add yogurt and blend into a puree using a blender, then add minced garlic, hummus, and olive oil, and blend everything again with the blender.
- Beetroot: 2 pieces
- Lemon juice: 1 tablespoon
- Plain (natural) yoghurt: 3 tablespoons
- Garlic: 1 clove
- Hummus: 2 tablespoons
- Olive oil: 1 tablespoon
5
Cool it down. Place in a suitable dish, drizzle with olive oil, and sprinkle with sesame.
- Olive oil: 1 tablespoon
- Sesame seeds: pinch
- Salt: to taste
6
Serve with meat dishes or simply with bread.
