Beetroot-and-sumac dip

Beetroot-and-sumac dip

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  • 4 - 6
  • Easy
  • 5 minutes
  • 5 minutes

This beetroot dip is quick, easy and perfect for serving with your favourite crisps.


  • 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) 

Cooking Instructions

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.

Find more dip recipes here.

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! 

Shop at Woolworths now.

Jacqueline Burgess Recipe by: Jacqueline Burgess
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Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

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