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Photo of Beetroot dip by WW

Beetroot dip

1
Point(s)
Total Time
10 min
Prep
10 min
Serves
4
Difficulty
Easy
This is great with crudités or toasted wholemeal pitta bread.

Ingredients

Beetroot

250 g, cooked , 125g coarsely grated

0% fat natural Greek yogurt

100 g

Pomegranate Molasses

2 teaspoon(s)

Lemon Juice, Fresh

1 tablespoon(s)

Garlic

1 clove(s), crushed

Cumin seeds

2 teaspoon(s), level

Mint, Fresh

10 g, leave picked

Instructions

  1. Coarsely grate 125g cooked beetroot and set aside
  2. Put another 125g cooked beetroot into a food processor with the yogurt, pomegranate molasses, lemon juice, 1 garlic clove and 1½ teaspoons cumin seeds. Season to taste, then whizz until smooth.
  3. Pulse in a small handful of roughly chopped fresh mint leaves. Put the dip in a serving bowl and stir through the grated beetroot.
  4. Serve topped with ½ teaspoon cumin seeds and more fresh mint leaves.

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