Ingredients
For the beetroot dip:
100 gms boiled beetroot
1/2 tsp grated garlic
1 tsp lemon juice
4 Tbsp olive oil
6 Tbsp curd
6-7 olives
2 Tbsp chopped mint
Salt
Pepper
For labneh:
2 tbsp chopped parsley
2 cups yogurt
2 Tbsp chopped mint
1 Tbsp lemon juice
2 Tbsp extra virgin olive oil
Salt
Pepper
1/2 tsp cumin powder
For the carrot dip:
3 Tbsp extra virgin olive oil
2 Tbsp butter
2 Tbsp yogurt
2 carrots (grated)
1 clove of garlic
Salt
Pepper
Method
For the beetroot dip:
Blend the boiled beetroots into a fine paste.
To the beetroot paste add curd, grated garlic, lemon juice, olive oil and mix them all together.
Drizzle some olive oil and garnish with olives and chopped mint.
Season to taste.
For labneh:
In a salad bowl, take yogurt, lemon juice, olive oil, mint, parsley, salt, pepper and cumin powder.
Mix all the ingredients together to make the labneh.
For the carrot dip:
Heat butter in a pan; add some olive oil and grated carrots.
In a flat plate, take yogurt, add garlic, salt, pepper and olive oil then add cooked carrots to the yogurt mix.
Top with chopped parsley and olive oil.