Beetroot and Butterbean Dip

Beetroot and Butterbean Dip
This is a great hummus alternative to enjoy with salads, or crackers / crudités as a quick, healthy snack.
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  1. 250g cooked beetroot
  2. 100g butterbeans
  3. 2 tbsp lemon juice
  4. 1 tbsp olive oil
  5. 1 tbsp peanut butter
  6. 1 garlic clove
  7. 2 tsp ground cumin
  8. Salt and pepper to taste
  1. Roughly cut the beetroot and add to the food processor. Blitz until starting to puree.
  2. Add the butterbeans and continue to blend in the food processor until combined with beetroot.
  3. Add half of each of the remaining ingredients, season and then taste.
  4. Add more of any of the ingredients to taste. The above amounts work well for me, but you might want to go easy on the garlic, or add a bit more cumin depending on your taste.
The Dairy Free Vegetarian