Recipe Beetroot & Butter Bean Dip
Mostly whole foods
Gluten-free option
Soy-free option
Oil-free option
Nut-free option
Easy peasy
Kid-friendly
Entertaining
Snacks
Sauces & dips
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
Recipe: Rainbow Nourishments
Directions
-
Step 1
Bring a small pot of water to the boil. Add the beetroot and cook for 10 minutes or until it is tender.
-
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.
-
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.
-
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.
Recipe: Rainbow Nourishments
More soy-free recipes
Beetroot & Butter Bean Dip
Directions
10 mins to prep
-
Step 1
Bring a small pot of water to the boil. Add the beetroot and cook for 10 minutes or until it is tender.
-
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.
-
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.
-
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.
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