Pretty as can be, this colourful dip can be part of a mezze, dolloped onto a burger or spooned into a taco.
It takes five minutes to prep and can be made a day ahead.
TIP Health conscious folk can use zero fat yogurt but the creaminess of full fat Greek yogurt makes this dip a creamy delight.
Serves 4 as part of a mezze
300ml Greek yogurt
1 medium cooked beetroot
1 large clove of garlic
juice of half a lemon
1 tsp cumin seeds
good pinch of paprika
a pinch of sea salt and coarse black pepper
1 tbs extra virgin rape seed oil
Grate the beetroot, stir into the yogurt, add crushed garlic, lemon and season.
Toast the cumin seeds in a dry drying pan for a minute on a medium heat.
Just before serving, sprinkle over the seeds, paprika and drizzle with the oil.