Egyptian Beetroot Dip



Whiz 5 cooked, peeled beetroot in a blender with 300 ml yoghurt, 2 crushed garlic cloves, 2 tbsp lemon juice, 2 tbsp extra virgin olive oil, sea salt, pepper and ½ tsp. each of ground cumin, coriander, paprika and cinnamon. Serve with warm flat bread for dipping.