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You are here: Home / Recipes / Recipes by Main Ingredient / Beans & Lentils / Beetroot and Cannellini Bean Dip

Beetroot and Cannellini Bean Dip

Published on July 2, 2010 by Helen 10 Comments
Last Updated on October 3, 2018

Jump to Recipe - Print Recipe

A beautiful deep red dip made with beetroot and cannellini bean , a twist on hummus, containing a portion of extra veg

A beautiful deep red dip, 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.

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A beautiful deep red dip, a twist on hummus, containing a portion of extra veg
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4.86 from 7 votes

Table of Contents

  • Beetroot and Cannellini Bean Dip
    • Ingredients
    • Instructions
    • Notes

Beetroot and Cannellini Bean Dip

A beautiful deep red dip, a twist on hummus, containing a portion of extra veg
Servings: 4
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time1 min
Total Time11 mins

Ingredients

  • 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

Instructions

  • 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.

Notes

* I have noticed a growing trend to call spring onions "salad onions".     I am suspecting some directive that has decided that as they are not exclusively available in the spring that the name is a misnomer?   I almost prefer the American term "scallion" which to me aptly alludes to a scally wag and youthfulness?
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Beetroot and Cannellini Bean Dip
Amount Per Serving (4 servings)
Calories 6
% Daily Value*
Sodium 8mg0%
Potassium 33mg1%
Carbohydrates 1g0%
Vitamin A 30IU1%
Vitamin C 1.3mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetiser, Dip
Cuisine: Vegan, Vegetarian
Keyword: bean dip, Beetroot and Cannellini Bean Dip
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Filed Under: Beans & Lentils, Dips, Dressings & Sauces, Easy Ways to Extra Veg (and Fruit), Quick & Easy, Starters & Light Bites, Vegan Recipes Ingredients: Beans & Pulses, Vegetables

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    Recipe Rating




  1. Sarah

    5 stars
    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!!

    Reply
    • Helen

      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.

      Reply
  2. Anne

    5 stars
    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 :)

    Reply
  3. Heavenly Housewife

    5 stars
    This looks and sounds delicious. What a great healthy snack with some freshly cut veggies!
    Wishing you a fabulous 4th!
    *kisses* HH

    Reply
  4. Jacqueline

    5 stars
    That’s a great idea. Lovely and quick too.

    Reply
  5. Amber Shea @Almost Vegan

    Oh, I love bean dip of any kind! This is so rosy and beautiful!

    Reply
  6. Lizzie

    5 stars
    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…

    Reply
  7. Charmain

    4 stars
    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.

    Reply
    • Helen

      Great idea to use the raw beetroot.

      Reply
  8. Naomi

    5 stars
    Really simple to make – I used leftover roasted beetroot and it was delicious!

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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