| Servings |
Ingredients
- 250 g cooked beetroot
- 1 x 400 g can chick peas
- 1 garlic clove crushed
- Juice of 1 1/2 lemons
- 2 tbsp creamed horseradish
- 2 tsp ground cumin
- 1/2 tsp Salt & freshly ground Black pepper
- 100 ml good extra virgin olive oil
- 1 tbsp. good Greek yoghurt
- 1 tsp. cumin seeds toasted
- mint leaves torn
Ingredients
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Instructions
- Place the beetroot, chick peas, garlic, lemon, horseradish, cumin, salt and pepper in the bowl of a food processor and process until smooth.
- Transfer to a serving dish then using a knife, swirl through the Greek yoghurt to create a marble effect.
- Garnish with the toasted cumin seeds and torn mint leaves and serve with crudités, bread sticks or anything you like on the side for dipping.
Recipe Notes
This is a perfect summer dip that can be whipped up in seconds for a BBQ or a canapé for the next dinner party or family gathering.
Add 2tbsp. tahini for a slightly nutty alternative
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