Beetroot dip
1
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 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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