Cooks in: one hour
Serves: 4-6


  • 2 large beetroots (scrubbed with stalks trimmed)
  • 4 cloves of garlic
  • 1/3 cup yoghurt
  • 1 tsp heaped cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp ground cinnamon
  • 1/2 a lemon’s juice
  • Optional: toasted pistachios (roughly chopped)


  • Alfoil
  • Seasonings
  • Frying pan
  • Coffee grinder / mortar & pestle
  • Food processor


  1. Preheat oven to 180° Celsius
  2. Wrap each beetroot in aluminium foil with a teaspoon of water, and place on a baking tray and place in the oven for 40-60 minutes (or until beetroot is tender)
  3. Wrap all four cloves of garlic, with papery skins intact, and add for the last ten to fifteen minutes of cook-time (or until soft and golden)
  4. Leave the beetroot to cool, and on medium-low heat, add cumin and coriander to the frying pan and cook until fragrant. After such time, grind the spices into a powder using your mortar & pestle or grinder
  5. Peel your now cooled beetroot, roughly chop it, and place it into the bowl of a food processor and combine all other ingredients (do not add pistachios or olive oil at this stage)
  6. Process until smooth and check intermittently to adjust, adding salt and pepper to taste
  7. Scoop out and serve with a drizzle of olive oil; add pistachios if desired

Recipe courtesy of Heather Hristovski