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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

Beetroot and Cannellini Bean Dip

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


  • 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.


* 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
Course: Appetiser, Dip
Cuisine: Vegan, Vegetarian
Keyword: bean dip, Beetroot and Cannellini Bean Dip