Egyptian Beetroot Dip
Quick and easy Egyptian beetroot dip is spicy and creamy, and nobody will resist its vibrant color. In ancient Egypt cumin, coriander and cinnamon were well-loved spices. Each spice meant something like cumin stood for faithfulness while coriander was a symbol of eternal love and passion. These food stories are amazing to hear and read but the dip is also tasty and delicious.
Ingredients
1 Beetroots small size (steamed beetroot)
4-5 dry roasted Garlic Cloves
1/2 cup peanut curd
2 tsp of Lemon Juice
1/4 teaspoon dry roasted Cumin
1/4 teaspoon dry roasted Coriander Powder
1/4 teaspoon dry roasted Cinnamon
1 teaspoon chilly powder
Salt as per taste
1/8 teaspoon dry roasted Pepper
1 tbsp soaked pumpkin seeds (optional)
Instruction
- Wash the beetroot thoroughly.
- Chop the beetroot into fine slices and steam till well cooked (15-20 min). Let the beetroot cool and keep it aside. Do not peel the beetroot.
- Crush the garlic pods and dry roast the garlic till they turn little brown and emit fragrance. Dry roast cumin, coriander, cinnamon, and pepper lightly.
- Place the beetroot, garlic, plant-based curd, lemon juice, cumin, coriander, cinnamon, pepper, soaked pumpkin seed, and chilly powder in a mixer jar and grind until smooth and creamy. Season with salt.
- Serve with salad, drizzle on wraps, add to pasta as a pasta sauce or enjoy it with the veggie sticks.
Notes and Variation :
1.Instead of plant-based curd you may use tender coconut flesh. The other option is a combination of small half-boiled potatoes and coconut milk.
2.You may use any seed or nut instead of pumpkin. You may also skip adding pumpkin seeds. Pumpkin seeds are added for the extra creamy texture.
3.Instead of chilly powder you may use smoked paprika.