Easy Beetroot Dip with Turkish Fingers
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- 1 Bazaar Turkish Pide
- 1 small onion, diced
- 450g tin baby beetroot
- 2 tsp garlic minced
- 1 tblsp ground cumin powder
- 1-2 tblsp lemon juice
- 1 tblsp olive oil
- Heat oil in a pan. Add onion and cook for 3 minutes or until very soft.
- Place all ingredients, including onion into a food processor and process until smooth.
- Cut fresh Turkish Pide into fingers. Serve with Beetroot dip.