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Beetroot and butter bean dip recipe

Beetroot and butter bean dip recipe

17 ratings

In partnership with British Heart Foundation

Make outdoor eating easier with this super simple beetroot and butter bean dip. Serve with carrot, cucumber, pepper sticks and halved sugarsnaps for dipping! See method

  • Serves 4
  • 5 mins to prepare
  • 108 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 170g cooked beetroot
  • 400g tin butter beans
  • 1 tbsp olive oil
  • 1 tsp ras el hanout
  • 3 tbsp water
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    1g 4%
  • Sugars

    4g 4%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 11g Protein 4.3g Fibre 4.1g


  1. 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.
  2. 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.

See more Vegan recipes

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