Why not try our seasonal twist on a Mediterranean classic, perfect with bread or crackers as a starter or snack.

Serves 3-4


2 medium beetroots, roasted, peeled, and chopped
100g black olives, pitted
56.25ml olive oil
1 tablespoon lemon juice
60g loosely packed basil leaves
Salt and pepper


1.  Wash the beetroots but don’t peel them. Put them on a baking sheet and roast at 190°c for about 45 minutes or until you can easily pierce them with a fork.

2.  Remove from the oven and let them cool slightly.

3.  Peel the skins away with your fingers or using a small knife.

4.  Roughly chop about 90g – 170g of the beetroots. Save the remainder for other recipes.

5.  Put all the ingredients into a food processor and process well. Start without any salt because the salt from the olives might be adequate. If you are using a mini-prep machine like the one pictured below, you’ll need to work in batches. Taste and adjust the flavors, adding more salt or lemon if necessary.