I’m so sorry that I haven’t posted for a while … we had a big trip to the UK for my parents 50th wedding anniversary and thought we’d explore some of Europe whilst we were over there. We had a wonderful holiday and tasted some amazing food so watch this space for European inspired recipes coming in the future.
I made a beetroot dip today and thought it’s probably the kind of quick & easy thing that many people would be grateful to have a recipe for, so here it is!
500g cooked beetroot
1 tin of cannellini beans (drained)
3 tbsp smooth peanut butter or tahini *
1 garlic clove
2 tbsp lemon juice
1/2 tsp salt
1/4 tsp cumin
* peanut butter sounds strange in this recipe but honestly it really works! If you want to play safe though use tahini as it’s almost as good.
All you have to do is blitz everything up in a high power blender or food processor and that’s it.
It’s so quick & easy and it’s such a beautiful bright colour too!
Beetroot can be tricky as it stains everything, but those vacuum packed packets of beetroot from the veggie section at the supermarket are perfect for this recipe, and they’re 100% beetroot, nothing added, just open it carefully with scissors and drain it.
We love this dip with crackers, rice cakes, celery, cucumber & carrot sticks but we also have it in wraps & sandwiches or on baked potatoes & burgers or dolloped ontop of a salad.
I had to include this photo as my nails just happen to match the dip! 🙂
This recipe makes a good amount of dip and it lasts a week in the fridge. Once you start eating it you’ll get addicted pretty fast because it’s so tasty.
If you try it be sure to let me know!