Beetroot, Yoghurt and Sumac Dip

Drain the canned beetroots, discarding the juice and then place them into a blender with the garlic and sumac. Blend until all the ingredients become a completely homogenous puree. Add the remaining ingredients and blend well together. Serve drizzled with a little olive oil, a sprinkling of sumac and some chopped parsley. Use carrot and celery sticks along with some grissini to dunk.

Ingredients
1 Can Sliced Beetroot
2 Tbs Natural Yoghurt
1 ½ tsp Sumac
½ tsp Cumin
Garlic