5 Minute Low FODMAP Beetroot Dip
5 Minute Low FODMAP Beetroot Dip - Snacks, Condiments, Vegetarian Options (Indian)
300 minIndian
Servings6
Plan it in the app to put it on your week.
- Vegetarian
- Gluten Free
- Dairy Free
- Pescatarian
- Halal
- Egg Free
Steps
- 1Drain the beetroot, measure, and then pat dry.
- 2Place the beetroot, lemon juice, mint leaves, coriander, cumin, and fennel seeds in a food processor.
- 3Measure out the coconut yoghurt and save 2 tablespoons. Coconut yoghurt can vary in thickness and I don't want your dip to become too thin, so we are saving a little bit for later.
- 4Pop the coconut yoghurt in the food processor and pulse until the dip is thick and smooth (no chunks of beetroot left). You might need to scrape down the sides a couple of times. Check the consistency and stir through the remaining coconut yoghurt if needed. Keep in mind that this dip will thicken slightly as it cools in the fridge.
- 5Chill in the fridge for 15 minutes before serving. Then serve with rice crackers or low FODMAP veggies. This dip also goes great in nourishing bowls. Enjoy 2 to 3 tablespoons per serve.
- 6Store in the fridge for up to 4 days. Enjoy!
Nutrition
- Calories
- 34kcal
- Protein
- 2g
- Carbs
- 6g
- Fat
- 1g
- Fiber
- 2g
- Sugar
- 4g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does 5 minute low fodmap beetroot dip take to make?
About 300 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 6 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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