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
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.
