Beetroot-and-sumac dip
4 - 6
Easy
5 minutes
5 minutes
Ingredients
- 600 g Woolworths cooked beetroot
- 130 g toasted hazelnuts, plus extra to garnish
- 1/4 cup olive oil
- 2 T lemon juice
- 1 T Woolworths sumac
- 3 T plain yoghurt
- sea salt and freshly ground black pepper, to taste
- fennel fronds, to garnish (optional)
Method
1. Place all the ingredients apart from 1 T yoghurt in a blender and blend until smooth.
2. Pour into a serving bowl and swirl through the remaining yoghurt. Top with the fennel fronds and toasted hazelnuts.
3. Serve with your choice of crisps.
Woolworths’ hand-cooked potato crisps are made using specially selected South African potatoes that give just the right crunch and are batch-cooked to perfection. Choose between delicious flavours such as sea salt and black pepper, sour cream and chives, rosemary and sea salt, and flame-grilled steak-flavoured crisps. And don’t forget the hand-cooked potato sticks in flavours such as caramelised onion and mature Cheddar, sea salt and flame-grilled steak – they’re totally moreish!
