Beetroot & cannellini bean dip
I love hummus as much as the next person but summer barbecues when you don’t eat meat can get a bit hummus heavy so it’s nice to have a bit of a change every now and then.
This recipe is ludicrously good for you! It’s packed with protein and vitamins and has barely a whisper of fat in it to boot. It’s packed with flavour too, fragrant herbs and a little zing from the lemon. If you buy pre-cooked beets (not the kind in vinegar) then this is also really quick to make and it keeps for several days.
makes enough to feed an army of barbecue guests!
350g cooked beetroot
1 tin of cannellini beans
big handful of fresh dill and mint
3 tbsp of Greek yoghurt or skyr
juice of 1/2 lemon
salt and black pepper to taste
Put the beetroot into a food processor and whizz it up until you have a thick paste. Drain the beans and add them and the herbs to the processor and blitz again until it’s fairly smooth. Finally add the yoghurt, lemon juice and seasoning and pulse until well blended. Transfer to a serving dish and serve with flat breads or tortilla chips.