Name: Beetroot and Cannellini Bean Dip
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 4
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

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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.

5 from 1 vote

A beautiful deep red dip, a twist on hummus, containing a portion of extra veg

Beetroot and Cannellini Bean Dip

Prep Time

10 mins

Cook Time

1 min

Total Time

11 mins

A beautiful deep red dip, a twist on hummus, containing a portion of extra veg

Course: Appetiser, Dip

Cuisine: Vegan, Vegetarian

Keyword: bean dip, Beetroot and Cannellini Bean Dip

Servings: 4

Calories: 6 kcal

Author: Helen Best-Shaw

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.

Recipe 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?

Nutrition Facts

Beetroot and Cannellini Bean Dip

Amount Per Serving (4 servings)

Calories 6

% Daily Value*

Sodium 8mg 0%

Potassium 33mg 1%

Total Carbohydrates 1g 0%

Vitamin A 0.6%

Vitamin C 1.6%

Iron 0.5%

* Percent Daily Values are based on a 2000 calorie diet.