Beetroot and mint dip

2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 2 rating(s)
Beetroot and mint dip

A great alternative to houmous

5 minutes

Serves 10

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

There are plenty of great dips to buy out there, but often they are a hidden source of fat and sugar. You’ll know exactly what goes into your dip by making it at home.

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

There are plenty of great dips to buy out there, but often they are a hidden source of fat and sugar. You’ll know exactly what goes into your dip by making it at home.

Ingredients

  • 250g vacuum-packed cooked beetroots
  • 1 x 400g can chickpeas, drained
  • 2 tablespoons low-fat cream cheese
  • Small handful fresh mint, roughly chopped
  • Freshly ground black pepper

CALORIES: 51

FAT: 1.4g

5 A DAY: 0.5

SALT: 0.1g

SUGAR: 2.5g

Method

  1. In a food processor, blend the beetroot and chickpeas until smooth.
  2. Add the cream cheese and most of the mint and pulse to combine.
  3. Season with freshly ground black pepper.
  4. Spoon into a serving bowl and garnish with the remaining mint.
  5. Serve with crudites, pitta bread or breadsticks.

This dip works well as a side for chicken or scooped into a salad

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