Przystawka

Creamy Cannellini Bean & Beetroot Dip

45 minPorcje: 4Nutri-Score A€€

45 min

Przystawka

przepis od

ALFIE STEINER

@alfiecooks

czego potrzebujesz

4 osoby

beetroot (halved, roasted, peeled and chopped into chunks)Warzywa i owoce2 kawałki
cannellini beans (jarred, drained (keep the liquor))Spiżarnia400 g
garlic (clove, peeled)Warzywa i owoce1 kawałek
nutritional yeastSpiżarnia30 g
lemon (juiced)Warzywa i owoce1 kawałek
extra virgin olive oil (plus extra for roasting and drizzling)Spiżarnia30 ml
fresh dill (handful, roughly chopped)Warzywa i owoce10 g
pine nuts (toasted)Orzechy i nasiona25 g
tahini (optional)Spiżarnia30 ml
salt (to taste)Przyprawy3 g
black pepper (to taste)Przyprawy1 g

na porcję

199kcal

czego użyjesz

krok po kroku

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.
Krok 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.
Krok 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.
Krok 3