Recipe:

Beetroot & Butter Bean Dip

Beetroot & Butter Bean Dip recipe

Special thanks to all the high-powered blenders and food processors out there, for allowing us to enjoy beetroot in this form: the smoothest, creamiest beetroot dip that ever was. (and ridiculously vibrant, too!)

Preparation time Prep: 10 mins
cook time cook: 20 mins
serves:
4
Skill level Easy Peasy

You will need:

  • 1 small beetroot, peeled and chopped
  • 1 x 400g can butter beans, drained
  • ¼ cup tahini
  • 3 tablespoons olive oil (or sub water)
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • ½ teaspoon salt
  • 1 onion, thinly sliced
  • 1 tablespoon coconut sugar

Directions:

  • 1Bring a small pot of water to the boil. Add the beetroot and cook for 10 minutes or until it is tender.
  • 2Add the cooked beetroot, butter beans, tahini, 2 tablespoons of olive oil or water, spices and salt to a high-powered blender. Blend until as smooth as possible. Set aside.
  • 3To caramelise the onions, add 1 tablespoon of olive oil and all the onion to a large saucepan over high heat. Saute for 5 minutes or until slightly softened. Add the coconut sugar and ½ cup water and reduce the heat to medium. Cover the onion and stir occasionally. Cook the onions for 10 minutes or until they are soft and caramelised.
  • 4Scoop the beetroot dip into a bowl and top with the caramelise onions. Serve with crackers, raw vegetables, crudites or as desired.

Tip: For an extra creamy dip, cook the canned butter beans in a medium pot of water with a pinch of baking soda until the beans are extra soft and breaking apart.

Did you enjoy this recipe?
Nah not my cup of tea

Sign up for a week of delicious plant-based recipes

Send me my recipes
Heads up: by signing here you’ll get free recipes and updates from VegKit. Privacy policy

Take the best of VegKit with you!

Vegetarian Starter Kit magazine cover
Get your FREE Veg Starter Kit

Get your FREE Kit!

Picture of the Veg Starter Kit