Beetroot & mint dip
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Beetroot & mint dip

By Emily Kydd

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

Nutrition per serving

  • kcal 48
  • fat 2g
  • saturates 1g
  • carbs 6g
  • sugars 6g
  • fibre 2g
  • protein 2g
  • salt 0.2g

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

  1. 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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