Beetroot Dip

Only two remaining Yam Bean dip sticks

Cook two cups of beetroot or use a can of baby beetroot drained and chopped.

Mash/blend with a cup of Greek yoghurt, teaspoon cumin, teaspoon coriander, two tablespoons  lime/lemon juice, salt and pepper.

Add some feta cheese to thicken if you like.

Serve with Yam Bean dip sticks or your favourite dip sticks.

Experiment: Try substituting for the beetroot with carrot or parsnip. Try different spices.