The Pinkest Bean Dip
Serves 415 mins prep60 mins cook
A creamy butter bean and beetroot dip that's perfect for summer. This dip is inspired by Barbie and combines fresh beetroots, garlic, tahini, and butter beans for a deliciously smooth texture, topped with dill and nuts.
0 servings
What you need
Instructions
1: Cover the fresh beets in foil, season with salt and a splash of oil. 2: Slice the top off a garlic bulb, season with salt and a splash of oil. Roast with the beets at 180°C for 45 minutes, or until softened. 3: In a pan, bring the beans to a boil with their liquid, a splash of water and 1 teaspoon of bicarbonate. Simmer for 15 minutes, or until softened. 4: Remove the beets and garlic from the foil, allow to cool, then peel and chop the beets. 5: In a food processor, combine the beans, beets, roasted garlic, tahini, cumin, and lemon juice, then blend. 6: While blending, stream in the olive oil and add the ice cubes. Blend for 5-10 minutes, or until super smooth. 7: Transfer to a bowl, top with fresh dill, a swirl of olive oil, and toasted nuts. Serve with a dipper of choice and enjoy!View original recipe