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Creamy Cannellini Bean & Beetroot Dip
Entrée

Creamy Cannellini Bean & Beetroot Dip

45 minPour 4Nutri-Score A€€
par @alfiecooks21 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • beetroot (halved, roasted, peeled and chopped into chunks)Fruits et légumes2 morceaux
  • cannellini beans (jarred, drained (keep the liquor))Épicerie400 g
  • garlic (clove, peeled)Fruits et légumes1 morceau
  • nutritional yeastÉpicerie30 g
  • lemon (juiced)Fruits et légumes1 morceau
  • extra virgin olive oil (plus extra for roasting and drizzling)Épicerie30 ml
  • fresh dill (handful, roughly chopped)Fruits et légumes10 g
  • pine nuts (toasted)Fruits à coque et graines25 g
  • tahini (optional)Épicerie30 ml
  • salt (to taste)Épices3 g
  • black pepper (to taste)Épices1 g

par portion

Nutrition

199kcal

Glucides
20 g
Protéines
7 g
Lipides
11 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Blender
  • Saladier

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 3
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