Hummus is one of those things that I could eat everyday, it’s just so tasty! I love it as an afternoon snack to dip my vegetables in, as a salad topper and in one of my favourite lunch time wrap recipes. Making your own literally takes seconds, just pop the ingredients in a blender and you’ve created a healthy and delicious dip that can be used in so many ways. This beetroot and white bean dip is an homage to hummus, a little different but still so simple to make.
Anyone else a beetroot fan? Beetroot is such a beautiful vegetable, that pink hue that it gives everything is pretty amazing. I’m yet to bake with it yet, but one of my favourite ways to use it by mixing it with some beans, a squeeze of lemon juice and some grated garlic. This incredibly simple dip only contains 5 ingredients, but it’s so full of flavour and of course packed with lots of lovely protein from the beans.
- 1 tin of cannellini beans butter beans or soya beans
- 2 beet roots
- 2 tbsp lemon juice
- 1 clove garlic grated
- Salt and pepper to taste
Pour all of the ingredients into a blender and blitz until smooth.
Stores in the fridge for up to a week.
Great for any last-minute guests that you have over and want to serve them something a little different and perfect if you’re all out of hummus and need something to serve with your crudites, but don’t want to be a slave to the kitchen.
Little ones love this dip and it’s an easy way to get more vegetables into their diet, they just adore that bright pink colour. Another bonus is that it’s packed full of protein from the white beans, you could use cannellini beans, soya beans or butter beans, whatever you’ve got in your cupboards. Either way, making your own dips is far healthier than shop bought and it couldn’t be any easier.