A vibrant and creamy dip made with cannellini beans and roasted beetroot, perfect for any occasion. This easy recipe features a delightful combination of flavors enhanced by garlic, nutritional yeast, and a touch of fresh dill and pine nuts.
1: Slice the beetroots in half, season with salt + pepper, then drizzle with olive oil. Massage well, then wrap in foil.
2: In a pre-heated oven or airfryer (200 degrees Celsius), roast the beetroots for 30 minutes, or until cooked through. Leave to cool, then peel the skins + chop into chunks.
3: In a high speed blender, add the beetroot, cannellini beans, garlic, nutritional yeast, lemon juice + olive oil. Blend for 2-3 minutes, loosening with a splash of the beans’ liquor, until creamy + smooth. Season to taste with salt + pepper.
4: Spoon into a bowl, top with toasted pine nuts, fresh dill + a drizzle of extra virgin olive oil. Enjoy with dipper of choice.
