Beetroot and butter bean dip
Make outdoor eating easier with this super simple beetroot and butter bean dip. Serve with carrot, cucumber, pepper sticks and halved sugarsnaps for dipping!
- Put 170g cooked beetroot, a drained 400g tin butter beans, 1 tbsp olive oil, 1 tsp ras el hanout and 3 tbsp water in a mixing bowl; blitz with a stick blender until well combined but not completely smooth.
- Put into a container and sprinkle with an extra ½ tsp ras el hanout to serve.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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