Beetroot, cumin & spring onion dip
Serves 4Preparation: 5 minsCook: none
Full of flavour thanks to the earthy beetroot and cumin, this colourful dip is sure to impress. Serve with celery sticks and halved radishes for extra crunch.
Ingredients
| 250g traditional cooked beetroot, roughly chopped |
| 4 spring onions, roughly chopped |
| 1 small clove garlic, roughly chopped |
| 150ml plain yogurt |
| 1 tbsp honey |
| 1 tsp ground cumin |
| 1 tsp cumin seeds |
| Salt & pepper (to season) |
Step by step
- Put the beetroot, spring onions and garlic in a blender and chop finely.
- Add the yogurt, honey and ground cumin and blitz until smooth. Taste and season.
- Toast the cumin seeds in a pan for 1-2 minutes until fragrant. Spoon the dip into a serving bowl and top with the toasted seeds.
