Recipes, Baba ghanoush, Beetroot Dip

Recipes

Baba ghanoush

Makes: about 1 cup

1 x 350g eggplant, halved lengthways

2 tablespoons greek yoghurt

1 clove garlic, crushed

1 tablespoon tahini

1 tablespoon lemon juice

¼teaspoon sweet paprika

¼teaspoon ground cumin Salt and pepper, to taste Pita bread, to serve

1.Preheat oven to 180°C/160°C for fan forced. Place eggplant on a baking tray lined with baking paper. Bake for 35-40 minutes or until eggplant is tender. Allow to cool.

2.Place both blades into chopper bowl. Place all ingredients in the bowl. Place lid firmly on. Process on Speed 2 until smooth.

Season with salt and pepper.

3.Transfer mixture into a bowl and refrigerate for 1-2 hours before serving. Serve with pita bread

Beetroot Dip

Makes: about 1 cup

450g can beetroot wedges, drained

2 tablespoons greek yoghurt ¼ teaspoon ground cumin

1 tablespoon fresh dill leaves Salt and pepper, to taste Crackers, to serve

1.Place both blades into chopper bowl. Place beetroot in the bowl. Place lid firmly on. Process on Speed 1 until roughly chopped.

2.Add remaining ingredients. Process on Speed 2 until combined. Season with salt and pepper.

3.Transfer mixture into a bowl and refrigerate for 1-2 hours before serving.

4.Serve with crackers or sliced Turkish bread