Beetroot Dip with Seeded Bread Chips


175g FAGE Total 0%

200g raw beetroot, cut into wedges

Granary bread, very thinly sliced

Olive oil spray

2 tbsp tahini paste

2 cloves garlics

Juice ½ lemon

Celery, to serve

  1. Heat oven to Gas Mark 7/220°C. Wrap beetroot loosely in a foil parcel and place on a baking tray. Bake for 1 hour until tender. Cool.
  2. Reduce the oven to Gas Mark 3/160°C. On a baking tray, lightly spray the bread with oil. Bake for 6-8 minutes until crisp. Cool.
  3. Put beetroot, tahini, garlic, FAGE Total 0% and lemon juice in a food processor. Season well. Blend until smooth. Chill and serve with the bread crisps and celery.