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.

Beetroot and spring onion dipbeetroot-spring-onion-dipGroup-1@2x1-300x300.fw


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

  1. Put the beetroot, spring onions and garlic in a blender and chop finely.
  2. Add the yogurt, honey and ground cumin and blitz until smooth. Taste and season.
  3. 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.