Beetroot and fen­nel dip

Friday - - Leisure -

Cam­era Press

Prep time: 10 mins In­gre­di­ents 1 tsp fen­nel seeds, crushed 1 tbsp olive oil, plus ex­tra for driz­zling 3 gar­lic cloves, finely chopped 300g roasted beetroot, peeled and chopped 400g tinned but­ter beans, rinsed and drained 1/2 le­mon, juiced 1 cup yo­gurt fresh le­mon thyme, to gar­nish bread­sticks, to serve Method 1. Place pan over medium heat, add fen­nel seeds and roast for a minute. Add olive oil and gar­lic and sauté for a minute. Toss in beetroot and cook for 2 min­utes. Re­move pan from heat and let mix­ture cool to room tem­per­a­ture. Us­ing a hand blender or food pro­ces­sor, blend beetroot mix­ture with but­ter beans to make a smooth purée. Add le­mon juice and yo­gurt. Sea­son and blend well to com­bine. Place dip in bowl, driz­zle with a lit­tle ex­tra olive oil and gar­nish with le­mon thyme. Serve with bread­sticks.

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(serves 6)

Cook­ing time: 15 mins

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