Beetroot and butter bean dip

This delightful beetroot dip is packed full of flavour and a delicious alternative to your everyday houmous.

Ingredients

• 1 x 400g tin of butterbeans - drained

• 1  x whole beetroot- roasted

• littleseed extra virgin British rapeseed oil

• 1 x small clove of garlic – peeled and crushed

• The juice of a lemon

• Salt and pepper

Method

1. To prepare the beetroot, trim off the leaves, put the roots on a baking tray and cover the beetroot in a drizzle of littleseed cold pressed rapeseed oil and a pinch of salt & pepper. This recipe only requires one beetroot but you can roast a batch of a few at a time and use the spares for adding to sandwiches and salads.

2. Roast the beetroot in the oven for 1 hour at 180C

3. When the beetroot has come out of the oven and been left to cool, add the butter beans, crushed garlic and salt and pepper to a food processor.

4. Peel the skin off the beetroot, after roasting it should just peel away in small sections . you may want to wear some plastic gloves if you don’t want pink fingers!)

5. Then add the roasted beetroot to the food processor and blitz until the beans and beetroot are in small chunks. At this point add half the lemon juice, half a tbsp of oil and blitz again.

6. If the consistency once the dip is still thick and chunky, keep adding small amounts of lemon juice and oil until the dip has a similar consistency to hummus. Season to your taste.

7. Serve with crisps or crudities, it also takes great with a sprinkle of feta cheese on top.

Cooking Time

60 minutes

Prep Time

15 minutes

Recipe Notes

When peeling your beetroot you may want to wear some plastic gloves if you don’t want pink fingers!