Recipe, photography and introduction by Harriet Davidson
3 roasted beetroot, roughly chopped
1 tbsp tahini
2 large garlic cloves
1/2 cup yoghurt (Greek or coconut)
1/2 tsp nigella seed
1/4 cup olive oil
1/2 tsp cumin
1/2 tsp coriander
Juice of half a lemon
Salt and pepper
1 tsp nigella seed
Soft herbs (dill, parsley or mint)
To roast beetroot, preheat oven to 180C degrees. Scrub and cut off heads of beets before wrapping each individually with foil. Place in oven for 30 minutes, or until soft when poked all the way through. Let cool.
For dip, place all ingredients in a blender, except for the olive oil. Blend on a high speed until combined before drizzling in the olive oil, with motor running. Taste and season with salt and pepper before giving it one last blitz.
To serve, place dip in Extra Small or Small Bowl and top with nigella seeds and herbs. Serve with fresh bread or crudités.