A beautiful deep red dip made with beetroot and cannellini bean , a twist on hummus, containing a portion of extra veg
You know the occasions when you have asked people for supper, then you get home 5 minutes before they are due to arrive and nothing is prepared? I think that a bowl of dip is the perfect casual starter. Easy to throw together from store cupboard staples and the contents of my co-op veg box, the colour is guaranteed to make anyone smile. Rather than using tinned beans all the time I usually cook dried beans then freeze them ready to be used, it is cheaper and better for the environment and I prefer the taste. However tinned beans are undeniably highly convenient and I keep a few tins in the cupboard ready for instant useage.
I am a huge fan of the vacuum packed cooked beetroot, they will keep for ages, taste great and add a vibrant splash of colour. The dip was actually far more colourful than the photo shows.
This is another contribution to my series of easy, economical and healthy recipes of what to do with the contents of the co-op “boxes” for the Food Co-ops and Buying Groups project run by Sustain – also part of the Making Local Food Work programme funded by the Big Lottery.
Beetroot and Cannellini Bean Dip
- 1 410g tin cannellini beans
- 1/2 packet cooked beetroot (or about 4oz / 125g)
- glug olive oil
- 1 clove garlic
- zest of one lemon
- 1 spring onion* (optional)
- salt and pepper to taste
- Simply open the can of beans and rinse well. Put all the ingredients into your food processor (or into a tall pot and use a stick blender) and blend well. Season to taste. Serve with crudites and strips of pitta bread. I used some chives from my window box to garnish - you could use the green part of a spring onion finely chopped.
That looks yum.
I read somewhere that (I think it’s an EU rule or summat) spring onions can only be called that in spring. At all other times they are salad onions. Silly, isn’t it!!
Silly is possibly not the word I would use. But yes I agree. I shall carry on calling them spring onions regardless of the season.
I love beetroot and the dip is a great idea, ideal for my lunch box with some crackers or pitta strips!
Was lovely to meet you the other night, hope to see you at another event soon :)
This looks and sounds delicious. What a great healthy snack with some freshly cut veggies!
Wishing you a fabulous 4th!
That’s a great idea. Lovely and quick too.
Amber Shea @Almost Vegan
Oh, I love bean dip of any kind! This is so rosy and beautiful!
I love beany dips! This looks like it would be great in sandwiches, or on hot toast. The available variations for dips never ceases to amaze me- my most recent is refried bean style.
If only I hadn’t eaten all that beetroot…
I just made this with my two year old, it was fab, I used raw beetroot as that was all I had and it still came out lovely.
Great idea to use the raw beetroot.
Really simple to make – I used leftover roasted beetroot and it was delicious!
But I wanted this to be the rich deep red as in the picture????? when I made it, the color was pink??
I followed the instructions exactly – what can I do?
I have not made this recipe for a while, but I’d think it was probably a different variety of beetroot. I made beetroot soup with those packets of cooked beetroot recently and the colour was desperately disappointing, A little more acidity might make it darker and different brands of beans will go from white to a more creamy colour.