Thursday September 3, 2026
3 minutes to read
John Jugum
Chef
Ingredients
- 2 large beetroot roasted, peeled and chopped
- 4 cloves garlic
- 200g sour cream
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoons tahini
- 1 tablespoons balsamic vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
Method
- Preheat the oven to 180°C.
- Wrap the chopped beetroot and garlic cloves in foil with a drizzle of olive oil.
- Roast for 35–40 minutes, or until the beetroot is soft. Let it cool slightly.
- Add the roasted beetroot and garlic to a food processor.
- Add sour cream, vinegar, olive oil, lemon juice, paprika, cumin and tahini.
- Blend until smooth and creamy.
- Season with salt and pepper to taste.
It can be used in combinations with meats, antipastos or sandwiches. It can also be used in cooking risottos, in salads or as just as a dip with bread or crackers.
Any way you decide to use it, please enjoy it.
Born in the bustling city of Auckland, New Zealand, John was raised amidst the vibrant flavours and aromas of Croatian cuisine. His father, a master of the kitchen, delighted in cooking for his family of six…
If you would like to learn more about John, see Expert: John Jugum.
