Roasted beetroot dip
- Prep: 10m
- Cook: 30m
- Serves: 4
This colourful dip makes a tasty alternative to hummus. Delicious on its own with pitta bread or vegetables, crumbled goat cheese and chopped walnuts make a tasty and crunchy topping.
Method
- Preheat the oven to 200ºC / 180ºC fan / gas mark 6.
- Clean and scrub beetroots. Cut into cubes. Place on an oven tray with a drizzle of vegetable oil. Roast until cooked (around 30 mins).
- In the meantime, rinse and drain the cannellini beans. Place in a blender with garlic cloves, lemon juice, ground cumin and olive oil. Pulse to a paste.
- When beetroots are cooked, place in the blender with walnuts and combine everything to a paste. Season to taste. Serve on its own or topped with crumbled goat cheese and chopped walnuts.
Ingredients
All to be sourced organic where possible
- For the dip:
- 260g beetroot
- Vegetable oil
- 400g can cannellini beans
- 2 garlic cloves
- 1 tbsp lemon juice
- 1 tsp of ground cumin
- 2 tbsp extra virgin olive oil
- 10 walnuts
- For the toppings:
- Goat cheese
- Extra walnuts
