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Beetroot and butter bean dip recipe

Beetroot and butter bean dip recipe

1 rating

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

Ingredients

  • 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

    450kj
    108kcal
    5%
  • 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

Method

  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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