Ingredients

Method

• 2 medium-large beetroot
• 1 avocado
• ½ lemon, juiced
• 2 sprigs basil
• 2 sprigs dill
• 1 clove garlic
• sea salt and freshly ground black pepper, to taste
• honey a squeeze (optional)
• ½ cup water
• 2 T olive oil
• feta, crumbled, for serving
• cucumber, cubed, for serving
• crusty bread, for serving

Method

Ingredients

1. Boil or roast the beetroot for 30 minutes, or until soft. Once soft, peel and chop.

2. Place all the ingredients except the olive oil, feta, cucumber and bread in a blender. Blend until smooth, slowly trickling in the olive oil.

3. Once smooth, scoop the dip into a bowl and top with the feta and cucumber tossed with olive oil and lemon juice. Serve with the bread.

Find more dip recipes here.

Photograph: Elsa Young
Production: Khanya Mzongwana
Assistant: Clive Ofentse Ndou