Making your own dips just taste so much better than bought ones. I have made a few,
but I wanted to make this dip as I love the taste of fresh beetroot. Then I needed
another one so I made the Black Bean Hummus then I needed something to eat it on then
I made some flat bread. I normally never need to think about what I want to make. I
open the pantry then I see things that match together. I love to be spontaneous with
my cooking. Being vegan helps this and the choices are endless…
Egyptian Beetroot Dip
3 large beetroot
3 garlic cloves
1/3 C Lemon juice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp paprika
Wash gently the beetroot and trim the roots with out damaging the skin.
Either place the beetroot in a large pot with water and simmer until tender for
40-60 minutes or place them into a pressure cooker raise the temperature to high
then place the pressure cooker on a low heat to maintain the pressure for
12 – 15 minutes when tender drain the water and leave the beetroot to cool,
then gently peal the skin, then chop them and place them in a food processor
along with the rest of the ingredients. Process to make the dip like consistency
and place the dip in a bowl.
Serve on a flat crusty bread
Black Bean Hummus
3 Tbsp reserved liquid from the black beans
2 cloves garlic
1 1/2 C Black Beans
2 Tbsp Tahini
3 Tbsp Lemon Juice
1/3 tsp cumin powder
Instructions-Black Beans – Pressure cooker
If you want to use dry black beans then here are the instructions how to
quickly cook them using a pressure cooker. You can use tin ones if you prefer.
Fill the pressure cooker with 4 cups of water, place the dry black beans inside
fix the lid correct and then bring the pressure cooker up to high pressure for 1 minute
Then quick release the pressure and drain the water.
Now place 4 cups of water inside the pressure cooker and bring the pressure cooker again
to high pressure, then maintain the high pressure for 15 minutes then leave the lid on
until the pressure has been release normally. Note: when you maintain the pressure for
15 minutes place the pressure cooker on a low heat. This will maintain the pressure
at a constant rate. When the pressure has been released, drain the water, but make sure
you take 3 tablespoons for the dip.
Place the black beans in the blender, then follow by placing the other ingredients
together with the black beans.
Pulse blender until the consistency resembles a dip.
Serve on a flat crusty bread
Flat Bread With Cumin
1 tsp dried yeast
60g wholemeal flour
250g white flour
2 tsp cumin seeds
4 Tbsp Luke warm water for the yeast
190ml Luke warm water
Place the dried yeast in a small bowl then add the luke warm water and gently mix
Leave the mixture for 5 minutes
In a larger bowl add the wholemeal flour, white flour and cumin seeds then combine
Form a well in the middle of this mixture and then place the yeast mixture into the well
add 190 ml of luke water then mix to form a dough
Now kneed the dough for 10 minutes and then return the dough to the large bowl
Cover the bowl and leave dough in a warm place for 1 1/2 hours to rise
After the 1 1/2 hours preset the oven to 240C/475F
Roll the flat bread out and slice strips then place them on a baking tray
Pop them into an oven for 20 minutes
When they have baked place them on a serving plate with the dips.