Appetizer · Mediterranean

Creamy Cannellini Bean + Beetroot Dip

Name: Creamy Cannellini Bean + Beetroot Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: Handful fresh dill; Handful toasted pine nuts; 2 beetroot; 400g cannellini beans (jarred best); 1 garlic clove; 2 tbsp nutritional yeast; 1 lemon, juiced; Optional extras: 2 tbsp tahini; 2 tbsp extra virgin olive oil

A pretty and super easy dip made with creamy cannellini beans and roasted beetroot, perfect for dipping.

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Prep: 10 min
Cook: 30 min
Total: 40 min
Serves: 4
Level: Easy

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Method

Slice the beetroots in half, season with salt + pepper, then drizzle with olive oil. Massage well, then wrap in foil. In a pre-heated oven or airfryer (200 degrees celsius), roast the beetroots for 30 mins, or until cooked through. Leave to cool, then peel the skins + chop into chunks.
In a high speed blender, add the beetroot, cannellini beans, garlic, nutritional yeast, lemon juice + olive oil. Blend for 2-3 mins, loosening with a splash of the beans’ liquor, until creamy + smooth. Season to taste with salt + pepper - tahini can be added here if desired.
Spoon into a bowl, top with toasted pine nuts, fresh dill + a drizzle of extra virgin olive oil. Enjoy with dipper of choice!

Nutrition per servingCalories, protein, carbs, fat, fibre and sugar — in the ChefBook app.
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