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Creamy Cannellini Bean & Beetroot Dip
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Creamy Cannellini Bean & Beetroot Dip

45 Min.Für 4Nutri-Score A€€
von @alfiecooks19 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • beetroot (halved, roasted, peeled and chopped into chunks)Obst & Gemüse2 Stücke
  • cannellini beans (jarred, drained (keep the liquor))Vorräte400 g
  • garlic (clove, peeled)Obst & Gemüse1 Stück
  • nutritional yeastVorräte30 g
  • lemon (juiced)Obst & Gemüse1 Stück
  • extra virgin olive oil (plus extra for roasting and drizzling)Vorräte30 ml
  • fresh dill (handful, roughly chopped)Obst & Gemüse10 g
  • pine nuts (toasted)Nüsse & Samen25 g
  • tahini (optional)Vorräte30 ml
  • salt (to taste)Gewürze3 g
  • black pepper (to taste)Gewürze1 g

pro Portion

Nährwerte

199kcal

Kohlenhydrate
20 g
Eiweiß
7 g
Fett
11 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backofen
  • Standmixer
  • Rührschüssel

Schritt für Schritt

Zubereitung

  1. Roast the beetroot

    • Slice the beetroot in half, season with salt and pepper and drizzle with olive oil.
    • Massage well, then wrap in foil and roast in a preheated oven or air fryer at 200 °C until cooked through.
    • Leave to cool, then peel the skins and chop into chunks.
    Schritt 1

  2. Blend the dip

    • In a high-speed blender, add the beetroot, cannellini beans, garlic, nutritional yeast, lemon juice and olive oil.
    • Blend until creamy and smooth, loosening with a splash of the beans' liquor.
    • Season to taste with salt and pepper; add tahini if you like.
    Schritt 2

  3. Serve

    • Spoon into a bowl and top with toasted pine nuts, fresh dill and a drizzle of olive oil.
    • Enjoy with a dipper of choice.
    Schritt 3
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