Looking for a fresh twist on your usual hummus? This vibrant, nutrient-packed dip is the answer! Full of plant-based protein and fibre, it’s made with earthy beetroot and creamy butter beans, creating a gorgeous colour that’s just as inviting as the flavour. The tahini and garlic add depth, while a squeeze of lemon brightens the entire dish.
Perfect for snacking or serving at a gathering, this dip is healthy, tasty, and a beautiful addition to any spread. Enjoy it with crackers, a drizzle of olive oil, and you’re set!
Tips
- Use pre-cooked beetroot: Go for vacuum-packed beets without vinegar to save time—no need to roast.
- Drain the beans well: Rinse and drain thoroughly to avoid a watery dip.
- Blitz it long enough: For a creamy texture, keep blending until completely smooth—scrape down the sides as needed.
- Taste and adjust: Add more lemon or garlic to suit your taste; flavours deepen as it rests.
- Chill before serving: For the best flavour, let the dip chill in the fridge for at least 30 minutes.
- Serve it beautifully: Drizzle with olive oil and top with fresh herbs, seeds, or chopped nuts for extra texture and colour.
Swaps
Butter beans: Chickpeas or cannellini beans are great alternatives for a similar texture and plant-based protein.
Tahini: Sunflower seed butter or almond butter can provide a creamy texture with a slightly different flavour but still rich in healthy fats.
Garlic powder: Fresh garlic adds a bit of bite—use 1 small clove, finely minced, for a fresh twist.
Lemon juice: Apple cider vinegar can bring a tangy touch, just add a little less than lemon to start and adjust to taste.
Storage
Fridge: Store the dip in an airtight container in the fridge for up to 3 days.
If it thickens after refrigeration, simply stir in a splash of water or olive oil to bring it back to a smooth consistency.
Freezer: For longer storage, you can freeze the dip for up to 3 months—just make sure it’s in a well-sealed container, and stir well once defrosted.
More Nourishing Dip Ideas
- Carrot Hummus
- Skip the toast and use this recipe as a dip in my Pea & Mint Toast
- For a vegan option Tofu Cream Cheese
Beetroot & Butter Beans Dip
Ingredients
- 2 small beetroot
- 1 can butter beans
- 3 tbsp tahini
- squeeze of lemon ~1/3
- 1 tsp garlic powder
- salt to taste
- serve with crackers
Instructions
- Add all the ingredients to a food processor and blitz until it reaches a smooth consistency.
- When serving add a good drizzle of extra virgin olive oil and enjoy with your favourite crackers.