Skip to content

Recipe Beetroot & Butter Bean Dip

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!)

You will need

Serves 4

  • 1 small beetroot, peeled and chopped
  • 1 x 400g can butter beans, drained
  • 1/4 cup tahini
  • 3 tablespoons olive oil (or sub water)
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon salt
  • 1 onion, thinly sliced
  • 1 tablespoon coconut sugar

Share this recipe

Directions

10 mins to prep

20 mins to cook

  1. Step 1

    Bring a small pot of water to the boil. Add the beetroot and cook for 10 minutes or until it is tender.

  2. Step 2

    Add 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.

  3. Step 3

    To 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.

  4. Step 4

    Scoop the beetroot dip into a bowl and top with the caramelise onions. Serve with crackers, raw vegetables, crudites or as desired.

Hot 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.