Roast Beetroot And Garlic Dip - cooking recipe

Ingredients

1 bunch beetroot
1 head garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil

Preparation

Trim the leaves and stems of beetroot, leaving 2-3 cm stem attached.
Wash, place in a baking dish, cover the dish tightly with foil.
Bake for 1 hour, then add the garlic, recover and continue to bake for 30 minutes more.
Dry toast the spices in a small non-stick frypan over medium heat for 2-3 minutes or until aromatic.
Wearing rubber gloves, rub off the beetroot skin.
Cut the top of the head of garlic, and squeeze the flesh into a food processor bowl.
Add the beetroot, spices, lemon juice and oil.
Process until almost smooth.
Taste and season with salt and pepper.
Serve warm or at room temperature with pitta chips.