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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- 250g cooked beetroot
- 100g butterbeans
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp peanut butter
- 1 garlic clove
- 2 tsp ground cumin
- Salt and pepper to taste
- Roughly cut the beetroot and add to the food processor. Blitz until starting to puree.
- Add the butterbeans and continue to blend in the food processor until combined with beetroot.
- Add half of each of the remaining ingredients, season and then taste.
- 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 http://www.dairyfreevegetarian.co.uk/