Beetroot and jalapeño dip with crispy tortillas recipe
A vibrant alternative to guacamole, this zesty, spicy dip is great served with salty tortilla chips. As a time-saver, substitute a pack of cooked beetroot and skip straight to step 2.
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Cooking tools:
- Food processor
- Microplane
- Citrus press
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Baking sheet
- Aluminum foil
- Measuring spoon
- Serving bowl
Ingredients
- 500g raw beetroot
- 1 tbsp olive oil
- 1 bunch spring onions, sliced
- 1⁄2 tsp smoked paprika
- 1 tsp cumin seeds
- 5 sprigs fresh oregano, leaves picked
- zest of 1⁄2 orange
- zest of 2 and juice of 1 lime
- 15g sliced jalapeños
- 3 tbsp soured cream
- 2 tbsp extra-virgin olive oil
- 30g feta*, crumbled
- a few sprigs of coriander
- salted tortilla chips*, to serve
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