PINK BEAN + BEET DIP

creamy, pink & absolutely delish - this is my butter bean + beetroot dip 🩷 mix through cooked pasta + a splash of pasta water to make the ultimate pink pasta 🔥

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cover the fresh beets in foil, season with salt + splash of oil.

Step 2

Slice the top of a garlic bulb, season with salt & splash of oil. Roast with the beets at 180 for 45 minutes, or until softened.

Step 3

In a pan, bring the beans up to a boil with their liquid, a splash of water & 1tsp bicarb. Simmer for 15 minutes, or until softened.

Step 4

Remove the beets + garlic from the foil, allow to cool, then peel + chop the beets.

Step 5

To a food processor, add the beans, beets, roasted garlic, tahini, cumin & lemon juice, then blend.

Step 6

While it's running, stream in the olive oil & add the ice cubes. Blend for 5-10 mins, or until super smooth.

Step 7

Get into a bowl, top with fresh dill, a swirl of olive oil & toasted nuts. Serve with dipper of choice & enjoy!