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Beetroot Dip with Garlic and Cumin

The moment I noticed that small tin of beetroot in my pantry, the decision of making something like this was made.

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Well, this pink beauty was my lunch yesterday. It is so easy to make, has a nice colour and if you have it with crudités, it is also gluten free. And here’s the recipe…

Beetroot Dip with Garlic and Cumin
Ingredients:

1x225gr tin sliced beetroot, drained
1 tbsp vegan mayonnaise
1 small clove garlic, crushed
½ tsp ground cumin
½ tsp Hungarian sweet paprika (ground)
1 twig fresh mint, chopped finely
A drizzle extra virgin olive oil
Salt and pepper

Method:
• Process the beetroot, vegan mayonnaise, crushed garlic and extra virgin olive oil until smooth.
• Transfer into a small bowl.
• Add the cumin, sweet paprika, chopped mint and black pepper. Add salt to taste. Serve with crudités.

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