This is great with crudités or toasted wholemeal pitta bread.
250 g, cooked , 125g coarsely grated
0% fat natural Greek yogurt
Lemon Juice, Fresh
1 clove(s), crushed
2 teaspoon(s), level
10 g, leave picked
- Coarsely grate 125g cooked beetroot and set aside
- 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.
- Pulse in a small handful of roughly chopped fresh mint leaves. Put the dip in a serving bowl and stir through the grated beetroot.
- Serve topped with ½ teaspoon cumin seeds and more fresh mint leaves.