Beetroot and Sweet Potato Dip | Palestinian-inspired Recipe

Name: Beetroot and Sweet Potato Dip | Palestinian-inspired Recipe
Ingredients: 500g raw beetroots (about 4 medium), unpeeled; 1 medium-sized sweet potato (240g); 70g bulgur wheat; 75g pistachio kernels, lightly toasted and finely chopped; 15g parsley, finely chopped; 15g mint, roughly chopped, plus a few extra leaves to serve; 1½ tbsp lemon juice; 105ml olive oil; 4 garlic cloves, crushed; ½ tsp ground cinnamon; ¼ tsp ground allspice; 1 Medjool date (20g), pitted and soaked in 50ml of boiling water for about 20 minutes; 2 tbsp cider vinegar; 100g labneh (shop-bought, or see page 48 of Falastin: A Cookbook for homemade) or thick Greek-style yoghurt; 35g feta, roughly crumbled Salt

thehappyfoodie.co.uk

This vibrant dip from Falastin: A Cookbook is flavoured with allspice and cinnamon, and topped with feta, labneh, and a nutty salsa. Serve it as a snack or as part of a sharing feast.

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Ingredients

500g raw beetroots (about 4 medium), unpeeled
1 medium-sized sweet potato (240g)
70g bulgur wheat
75g pistachio kernels, lightly toasted and finely chopped
15g parsley, finely chopped
15g mint, roughly chopped, plus a few extra leaves to serve
1½ tbsp lemon juice
105ml olive oil
4 garlic cloves, crushed
½ tsp ground cinnamon
¼ tsp ground allspice
1 Medjool date (20g), pitted and soaked in 50ml of boiling water for about 20 minutes
2 tbsp cider vinegar
100g labneh (shop-bought, or see page 48 of Falastin: A Cookbook for homemade) or thick Greek-style yoghurt
35g feta, roughly crumbled Salt