By Alfie Steiner
PINK BEAN + BEET DIP
7 steps
Prep:45minCook:15min
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 🔥
Updated at: Thu, 17 Aug 2023 09:46:01 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories300.3 kcal (15%)
Total Fat18.9 g (27%)
Carbs27.6 g (11%)
Sugars3.8 g (4%)
Protein10 g (20%)
Sodium730.6 mg (37%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
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!
Notes
5 liked
5 disliked
Delicious
Easy
Go-to
Fresh
Makes leftovers
