How to make Beetroot and white bean dip - vegan easy

Beetroot and white bean dip - vegan - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Beetroot and white bean dip - vegan! A quick and easy dinner that is ready in under 30 minutes! Beetroots are rich in dietary nitrates which convert in the body to nitric oxide to help increase blood flow to working muscle. This recipe is high fibre, vegetarian, vegan and gluten free. Egyptian Beetroot Dip With Beetroots, Garlic, Yoghurt, Cumin Seeds, Coriander Seeds, Ground Cinnamon, Lemon, Salt, Pepper, Olive Oil, Pistachios. These easy to make high protein dip pots contain beetroot, rocket, white beans and broad beans. Suitable for vegan, nut-free and general healthy diets.

This dip is full of fresh garlic, thyme and rosemary and has the creamiest texture. It tastes rich without adding a ridiculous amount of oil. The key to the deep flavor in this dip is sautéing the garlic and herbs before mixing them in with the rest of the ingredients.

You can cook Beetroot and white bean dip - vegan with 6 Ingredients and 3 steps. See the following guide!

1. 1 big beetroot/ 2 small.
2. 1 can (400 g) white beans eg cannellini/ butter/ haricot, drained and rinsed.
3. 1/4 cup olive oil + extra for roasting.
4. Juice of 1 lemon (and zest if you like).
5. 2-4 cloves garlic, peeled and crushed.
6. Sea salt and black pepper.

Put the cannellini beans or chickpeas, beetroot and soft cheese into a blender and process until smooth, or use a hand-held stick blender. Wrap up portions of the vegetables and pack into lunch boxes with the dip. This white bean spread has come along at just the right time of year for us. Many of us are still on the slightly over indulgent side - the Christmas parties Our vegan pâté side dish is a great gap filler - as an appetizer, snack, or party dip, and for those of you attempting to get a head start to your workout.

1. Preheat oven to 200C. Put the beetroot on a lined baking tray, rub them with olive oil and sprinkle some sea salt on top. Roast until tender - 45-60 mins. Leave to cool then peel..
2. Put the beetroot, beans, lemon juice, olive oil, garlic in a blender and blitz until smooth. Taste then season or add more lemon/ garlic. Blitz again..
3. To serve, sprinkle with lemon zest if you like.... some fresh dill is also good. Enjoy 😋.

Use white beans for a variation on the usual chickpea hummus. This vegan bean dip uses garlic and fresh parsley, for a different twist on hummus. Try it as a vegetarian sandwich spread in place of a less-healthy mayonnaise (hummus works particularly well in wrap sandwiches since it holds together. Vege Bean DipBaby Recipes. beetroots, chickpeas, small carrots, lemon, beans. Beetroot and Bean Protein Pots Video.