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Creamy Cannellini Bean & Beetroot Dip
Starter

Creamy Cannellini Bean & Beetroot Dip

45 minServes 4Nutri-Score A€€
from @alfiecooks19 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • beetroot (halved, roasted, peeled and chopped into chunks)Produce2 pieces
  • cannellini beans (jarred, drained (keep the liquor))Pantry400 g
  • garlic (clove, peeled)Produce1 piece
  • nutritional yeastPantry30 g
  • lemon (juiced)Produce1 piece
  • extra virgin olive oil (plus extra for roasting and drizzling)Pantry30 ml
  • fresh dill (handful, roughly chopped)Produce10 g
  • pine nuts (toasted)Nuts & seeds25 g
  • tahini (optional)Pantry30 ml
  • salt (to taste)Spices3 g
  • black pepper (to taste)Spices1 g

per serving

Nutrition

199kcal

Carbs
20 g
Proteins
7 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Blender
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3
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