Beetroot-and-sumac dip

By Jacqueline Burgess

Serves 4 - 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

600 g Woolworths cooked beetroot
130 g toasted hazelnuts, plus extra to garnish
1/4 cup olive oil
2 T lemon juice
1 T Woolworths sumac
3 T plain yoghurt
sea salt and freshly ground black pepper, to taste
fennel fronds, to garnish (optional)

Method

1. Place all the ingredients apart from 1 T yoghurt in a blender and blend until smooth.

2. Pour into a serving bowl and swirl through the remaining yoghurt. Top with the fennel fronds and toasted hazelnuts.

3. Serve with your choice of crisps.

Find more dip recipes here.

Woolworths’ hand-cooked potato crisps are made using specially selected South African potatoes that give just the right crunch and are batch-cooked to perfection. Choose between delicious flavours such as sea salt and black pepper, sour cream and chives, rosemary and sea salt, and flame-grilled steak-flavoured crisps. And don’t forget the hand-cooked potato sticks in flavours such as caramelised onion and mature Cheddar, sea salt and flame-grilled steak – they’re totally moreish!