Voorgerecht

Creamy Cannellini Bean & Beetroot Dip

45 minVoor 4Nutri-Score A€€

45 min

Voorgerecht

recept van

ALFIE STEINER

@alfiecooks

wat u nodig heeft

4 personen

beetroot (halved, roasted, peeled and chopped into chunks)Groente en fruit2 stukken
cannellini beans (jarred, drained (keep the liquor))Voorraadkast400 g
garlic (clove, peeled)Groente en fruit1 stuk
nutritional yeastVoorraadkast30 g
lemon (juiced)Groente en fruit1 stuk
extra virgin olive oil (plus extra for roasting and drizzling)Voorraadkast30 ml
fresh dill (handful, roughly chopped)Groente en fruit10 g
pine nuts (toasted)Noten en zaden25 g
tahini (optional)Voorraadkast30 ml
salt (to taste)Kruiden en specerijen3 g
black pepper (to taste)Kruiden en specerijen1 g

per portie

199kcal

wat u gebruikt

stap voor stap

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.
Stap 1
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.
Stap 2
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.
Stap 3