Beetroot And Cumin Dip - cooking recipe

Ingredients

450 g beetroots, stalks trimmed (3 medium)
1/2 lemon, juice of
1 teaspoon ground cumin
salt & freshly ground black pepper
1 pinch sugar
extra virgin olive oil, as needed

Preparation

Preheat your oven to 200c.
Scrub the beetroot well, dry then wrap in aluminum foil.
Roast for about 1 hour or until tender.
Peel the beetroot (the skin should slip off easily) and place in a food processor along with all the other ingredients bar the oil.
Process to a fine mix.
With the motor running, add the oil slowly until the mixture forms a thick puree.