Egyptian beetroot & cumin dip

If you want vibrancy on your plate then look no further!

This simple dip is amazing with a crunchy sourdough or nutty wholemeal. It can be whizzed up in a matter of minutes for impromptu guests.

Ingredients

250g cooked beetroot (not pickled)

4 heaped tbsp Greek plain yoghurt

Small bunch of fresh mint

1 tsp cumin

2 small garlic cloves

Salt to taste

1 tsp nigella seeds

Method

Put all ingredients except the nigella seeds in a food processor on high for about 5 minutes, scraping down the sides a couple of times until you get a really smooth consistency.

Transfer to your serving dish. You can serve right away or you can place in the fridge for a couple of hours for a slightly more set consistency.

Sprinkle with nigella seeds prior to serving.

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