Freeze-dried beetroot dip

Ingredients:

• 1 x 450g can baby beetroot, drained, coarsely chopped

• 50gm Freeze-dried beetroot powder

• 250g (1 cup) Tamar Valley Greek Style Yoghurt

• 2 tbsp fresh lemon juice

• 1 tsp ground cumin

• 1 tsp ground coriander

• Salt and freshly ground black pepper, to season

• Kurrajong Kitchens Lavosh crisps, to serve

Instructions:

1. Combine ingredients thoroughly in a bowl. Taste and season with salt and pepper. Serve in bowl with Lavosh crisps.