I love spicy Lebanese-style beetroot dips, and now that I’ve discovered the secret to perfect non-dairy yogurt (read on :)), I can make my own vegan beetroot dips. Here’s today’s version.

Ingredients:

1 medium beetroot, quartered and baked, with skin still on, at 180°C until soft – about 40 minutes
1 cup natural, unsweetened soy yogurt*
1 1/2 tbsp lemon juice
1 tsp ground cumin
1 tsp Mrs Dash Garlic & Herb seasoning**, or 1/2 tsp garlic powder
1 1/2 tbsp tahini
1 tbsp chopped fresh coriander

Method:

Peel baked beetroot and blend all ingredients at high speed until smooth.

* I make my own, using Bonsoy and a dairy-free culture from Green Living Australia

** I buy Mrs Dash salt-free seasoning from iHerb. If you don’t already have an account with iHerb, you can use the coupon code UTE208 to get $5 off your first order.