Beetroot & mint dip
A healthy and vibrant dip, flavoured with nigella seeds and cumin to serve with crudites or flatbreads - it works well in lunchboxes too
- Prep: 10 mins
No cook
- Serves 4
- Easy
Ingredients
- 250g vacuum-packed beetroot
- ½ tsp ground cumin
- 2 tsp chopped mint, plus a few leaves for sprinkling
- squeeze lemon juice
- 3 tbsp half-fat crème fraîche
- a few pinches nigella seeds
Method
-
Put beetroot
and cumin in the small
bowl of a food processor, season
and blend until smooth. Tip into
a bowl, add the
mint and lemon
juice, then gently stir through
crème fraîche
to get a rippled effect. Sprinkle
with mint leaves and nigella seeds.
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