Beetroot dip

• 3 beetroots
• 1 tablespoon tahini
• 2 tablespoons olive oil
• 3 tablespoons Greek yoghurt
• 1 large clove of garlic
• 1 lemon (juice of)
• 1 teaspoon sesame seeds
• 1 few leaves of fresh mint
• 1 pinch salt and pepper

1. Prepare the ingredients.
2. Roast the beetroots in the oven for an hour at 200 degrees and when they have cooled peel them.
3. Remove the green sprout from the garlic clove.
4. Put all the ingredients except the mint and sesame seeds in the food processor and blitz.
5. Put the dip in a bowl and sprinkle with the sesame seeds.
6. Keep in the fridge and just before serving add a little extra olive oil.
7. Serve with warm pitta bred.
8. Enjoy :-)

beetroots, tahini, olive oil, greek yoghurt, clove of garlic, lemon, sesame seeds, mint, salt

Taken from cookpad.com/us/recipes/272826-beetroot-dip (may not work)