Middle Eastern Beet Dip
4 peeled, cooked beets, coarsely chopped
1 cup yogurt
2 cloves garlic, peeled and minced, or pressed
2 teaspoons lemon juice
lemon zest (finely grated rind)
2 tablespoons olive oil
1/2 teaspoon cumin, paprika and cinnamon
salt and pepper to taste
Combine all ingredients until smooth in a food processor.
Serve with crackers, flat breads, and/or raw vegetables. On the same tray, at the party where Benida served this, was a spreadable chevre (goat milk cream cheese) to smear on a bit of bread or vegetable before topping with a bright magenta dollop of beet dip.