Helen RandellBeetroot Dip with Spiced Pita Chips
March 27th 2009 18:41
The combination of the beetroot dip with the spice pita was superb.
Egyptian Beetroot Dip (from Jill Dupleix's Totally Simple Food)
Whiz five cooked, peeled beetroot in a blender with 300ml yoghurt, 2 crushed garlic cloves, 2 tbsp lemon juice, 2 tbsp extra virgin oilve oil, sea salt, pepper and 1/2 tsp each of ground cumin, coriander, paprika and cinnamon.
Seasoned Pita Chips (from Marguerite Marceau Henderson's Small Parties)
4 pita bread rounds, cut in half horizontally, then cut into 8 wedges
1/4 cup extra-virgin olive oil
1 tspn chili powder
1 tspn ground cumin
1/4 tspn cayenne powder
2 cloves garlic minced
Place the bread wedges on a baking tray. In a small bowl combine other ingredients and drizzle over the pita bread. Toss the triangles of pita. Spread evenly in pan. Bake in a preheated 180 degree C oven for 10 minutes, toss; bake another 5 minutes.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Will definately add this to the things to regularly make.
However I can't eat coriander - what do you think would make a good substitute?
Comment by Helen Randell
Rough Cooking
You could probably even just leave the coriander out if you want. It is just one of the subtle flavours in the dip.
I also love beetroot - it's such a great colour!