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Creamy Cannellini Bean & Beetroot Dip
Entrante

Creamy Cannellini Bean & Beetroot Dip

45 minPara 4Nutri-Score A€€
de @alfiecooks21 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • beetroot (halved, roasted, peeled and chopped into chunks)Frutas y verduras2 piezas
  • cannellini beans (jarred, drained (keep the liquor))Despensa400 g
  • garlic (clove, peeled)Frutas y verduras1 pieza
  • nutritional yeastDespensa30 g
  • lemon (juiced)Frutas y verduras1 pieza
  • extra virgin olive oil (plus extra for roasting and drizzling)Despensa30 ml
  • fresh dill (handful, roughly chopped)Frutas y verduras10 g
  • pine nuts (toasted)Frutos secos y semillas25 g
  • tahini (optional)Despensa30 ml
  • salt (to taste)Especias3 g
  • black pepper (to taste)Especias1 g

por ración

Nutrición

199kcal

Carbohidratos
20 g
Proteínas
7 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Batidora de vaso
  • Bol

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 3
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