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Beetroot and Cannellini Bean Dip
A beautiful deep red dip, a twist on hummus, containing a portion of extra veg
Servings: 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
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.
Serving: 4servings | Calories: 6kcal | Carbohydrates: 1g | Sodium: 8mg | Potassium: 33mg | Vitamin A: 30IU | Vitamin C: 1.3mg | Iron: 0.1mg