5 MINUTE LOW FODMAP BEETROOT DIP

Makes approximately: 6 servings 

Total time: 5mins

Like the colour of this dip, the flavours are just vibrant. With the trendy combo of spices giving a middle eastern vibe, it will be a show stopper for your friends and family or enjoy as an easy snack for yourself with vege sticks.

Ingredients: 

  • 280g canned baby beetroot (weight after draining)
  • 1 tbsp lemon juice
  • 1 handful fresh mint (about 1 cup unchopped)
  • ½ fennel seeds
  • 1 tsp cumin seeds
  • ½ ground coriander
  • ½ cup coconut yoghurt

Method: 

  1. Drain beetroot, measure and pat dry
  2. Place beetroot, lemon juice, mint, coriander, cumin seeds into food processor.
  3. Measure coconut yoghurt, put aside 2 tbsp as it can vary in thickness so save a bit for later.
  4. Add to food processor and pulse until dip is thick and smooth with no chuncks left. Stir through extra yoghurt if needed, it will thicken slightly in fridge.
  5. Chill for about 15 mins before serving. Serve with a nourishing bowl or enjoy with simple veg sticks as a snack. Store for up to 4 days.