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Ingredients
2 portion(s)
Egyptian Beetroot Dip
- 1 can baby beetroot
- 65 gram Greek yogurt
- 5 gram olive oil
- pinch ground cinnamon
- 1/4 teaspoon Ground Coriander
- 1/2 teaspoon ground cummin
- 1/4 teaspoon salt
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6
5min
Preparation 5minBaking/Cooking -
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easy
Preparation -
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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5
Recipe's preparation
- Drain the tin of baby beetroot. You can discard the juice.
- Add baby beets, 30 grams of the yogurt, all spices and salt to bowl and mix 3 seconds/speed 5.
- Scrape down the bowl and add the remaining yogurt and olive oil. Mix 3-5 seconds/speed 5.
Repeat this step if you prefer a smoother dip. - Serve with biscuits or vege sticks and enjoy!
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Accessories you need
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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