A healthy and vibrant dip, flavoured with nigella seeds and cumin to serve with crudites or flatbreads – it works well in lunchboxes too
Prep:10 mins
Serves 4
250g vacuum-packed beetroot½ tsp ground cumin2 tsp chopped mint, plus a few leaves for sprinklingsqueeze lemon juice3 tbsp half-fat crème fraîchea few pinches nigella seeds
STEP 1Put 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.
