Beetroot & Yoghurt Dip - cooking recipe

Ingredients

450 g beetroots (drained)
1/3 cup low-fat Greek yogurt
1 garlic clove (crushed)
1 teaspoon cumin
1 teaspoon hot sauce (Nando's hot peri-peri or a big pinch of chilli powder if you prefer)
1 teaspoon orange rind (finely grated)
salt & pepper (to taste)

Preparation

Pulse beetroot in blender until almost smooth.
Add yoghurt, garlic, cumin, hot sauce& finely grated orange rind.
Blend until combined.
Add salt and pepper to taste.
Refrigerate until chilled before serving.