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Beetroot and butter bean dip recipe
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20 ratings
Make outdoor eating easier with this super simple beetroot and butter bean dip. Serve with carrot, cucumber, pepper sticks and halved sugarsnaps for dipping! See method
Ingredients
- 170g cooked beetroot
- 400g tin butter beans
- 1 tbsp olive oil
- 1 tsp ras el hanout
- 3 tbsp water
If you don't have these beans, you can use any tinned bean in water
Each serving contains
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Energy
450kj
108kcal
5%
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Fat
4g
6%
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Saturates
1g
4%
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Sugars
4g
4%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 11g
Protein 4.3g
Fibre 4.1g
Method
- Put 170g cooked beetroot, a drained 400g tin butter beans, 1 tbsp olive oil, 1 tsp ras el hanout and 3 tbsp water in a mixing bowl; blitz with a stick blender until well combined but not completely smooth.
- Put into a container and sprinkle with an extra ½ tsp ras el hanout to serve.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Vegan recipes