Beetroot, cumin & spring onion dip
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.
|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.