Beetroot & Cumin Spring Onion Dip

Pam Lloyd PR Love The Crunch (15th April 2015)
Pam Lloyd PR Love The Crunch (15th April 2015)
Recipe by Love the Crunch
Beetroot & Cumin Spring Onion Dip
Author: Love the Crunch
Prep time:
Total time:
Serves: 6
This dip features spring onions as the hero ingredient and is delicious served up with fresh crunchy crudités like celery and radishes.
  • 250g traditional cooked beetroot, roughly chopped
  • 4 spring onions, roughly chopped
  • 1 small clove garlic, roughly chopped
  • 150ml plain yogurt
  • 1 tbsp honey/vegan alternative
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • Salt & pepper (to season)
  1. Put the beetroot, spring onions and garlic in a blender and chop finely. Add the yogurt, honey and ground cumin and blitz until smooth. Taste and season. Toast the cumin seeds in a pan for 1-2 minutes until fragrant. Spoon the dip into a serving bowl and top with the toasted seeds.


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