Peel&chop 5 medium carrots. Boil them until soft.
Heat 1tbsp oil in a pan and add 1 crushed garlic clove& 1/2tsp ground cumin for few minutes then add carrots and 2tsp lemon juice and cook for further few mins.
Remove from heat and allow to cool for 10mins.
Place carrot in a blender with 3tbsp yogurt and mix until smooth.
Serve the carrot dip with breadsticks or warmed pitta bread.
Blend 1 packet of cooked beetroot with 3tbsp yoghurt and a little water.
Serve with toasty fingers or roti or veg