Beetroot dip

Serving suggestion:
Serve with raw vegetable crudité (e.g. celery, carrot, broccoli, cauliflower cut into sections) or lavash bread or toasted Lebanese bread torn into bite-sized pieces.

Keep crudités fresh by rinsing first and sealing them in a plastic bag in the fridge.

• 3 beetroots
• 1 garlic clove
• ½ lemon, juiced
• 1 teaspoon cumin
• 1 cup low fat Greek yoghurt