Cooking with colours has to be one of my favourite ways of combining flavours and texture. This butterbean beetroot dish does just that. It's vibrant in colour, gives you soft, crunchy and the unexpected whilst also allowing you to use it in various ways.
Try it as a starter with a sprinkle of pine nuts and drizzle of our herby pesto which will give it a stunning colour contrast. Then simply serve with some seeded cracker. Or make it as a side for your main meal by topping it with some crispy tofu and kale sprouts.
Beetroot and Butterbean Hummus Dip
380g beetroot, baked and peeled
1 garlic cloves, peeled
1 glass jar butter beans (400g when drained)
2 tbsp tahini
juice of 1 lemon
2 tbsp olive oil
small handful fresh mint
a good pinch of salt and freshly ground pepper
- Preheat the oven to 180˚C.
- Quarter your raw beetroot, drizzle with a little olive oil and place onto a pre-lined baking tray. Add two garlic cloves to the baking tray and put into the oven to bake for approx. 60 minutes until the beetroot has been cooked through.
- Once slightly cooled you can simply peel the skin off the beetroot which tends to be a lot easier than having to peel them whilst they are raw. Do the same with your two garlic cloves.
- Now put the peeled beetroot, garlic, drained butter beans, tahini, the juice of one lemon, olive oil and mint into a blender. Season with salt, pepper and a little chilli if you like. Mix on high until you are left with a vibrant velvety smooth looking dip.
- Transfer to a glass jar and store in the fridge or to serve ladle into a shallow bowl, drizzle over a little pesto, a small handful of pine nuts and top off with some fried tofu to make it a meal to share.
Happy cooking, Mxx