Beetroot & mint dip

recipe Detail


A healthy and vibrant dip, flavoured with nigella seeds and cumin to serve with crudites or flatbreads - it works well in lunchboxes too


- 2 medium sized fresh beetroots

- 1/4 cup fresh mint leaves

- 2 cloves of garlic

- 1 tablespoon olive oil

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1/2 teaspoon cumin powder

- 1/4 teaspoon red chili flakes (optional)

- 1/4 cup water


1. Peel and chop the beetroots into small cubes.

2. In a pot of boiling water, cook the beetroot cubes for 10-15 minutes until they are soft.

3. Drain the water and let the beetroot cubes cool down for a few minutes.

4. In a food processor or blender, add the cooked beetroot cubes, garlic cloves, fresh mint leaves, olive oil, salt, black pepper, cumin powder, and red chili flakes (if using).

5. Blend all the ingredients together until you get a smooth and creamy consistency.

6. If the dip is too thick, you can add 1/4 cup of water and blend again until desired consistency is achieved.

7. Taste the dip and adjust the seasoning according to your preference.

8. Transfer the dip into a serving bowl and drizzle some olive oil on top.

9. Serve with pita bread, crackers, or fresh vegetables and enjoy your homemade beetroot & mint dip!

Add To Shopping List
Powered By