Beetroot & mint dip

buffet chips and dips crudites dips good for you lunchbox spread turkish

N/A

Source

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.