If you have been following this blog for a while, you might have noticed that I have a bit of a soft spot for beetroot (see here and here). Honestly, I don’t understand how anyone could dislike it. It’s earthy and a little sweet, incredibly versatile and that colour… What’s not to love?
This dip is essentially a re-imagined hummus, staring the bold and dashing beetroot, and the mild and creamy cannellini bean. It’s great when spread on bread or accompanied with an assortment of crudités (chopped veggies). It’s really quick and easy to make but tastes even better the next day when the flavours have had time to marry.
This recipe makes one bowl of dip and it can be kept in the fridge, in a sealed container, for up to a week.
2 cloves of garlic
1 4oo gram can of cannellini beans in brine, drained and rinsed (250 grams when drained)
1 large beetroot, cooked, peeled and chopped
1 teaspoon of ground cumin
The juice of 1 lemon
3 tablespoons of olive oil
Salt to taste (I used about 1 teaspoon of sea salt but you could use less)
How to make it:
Purée all the ingredients in a blender until completely smooth.