Beetroot & Cumin Spring Onion Dip

Recipe by Love the Crunch Beetroot & Cumin Spring Onion Dip Author: Love the Crunch Prep time: 5 mins Total time: 5 mins Serves: 6 This dip features spring onions as the hero ingredient and is delicious served up with fresh crunchy crudités like celery and radishes. Ingredients 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) Instructions 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. 3.4.3177