Butterbean Beets Dip (Vegan)

Butterbean Beetroot Dip (Vegan)

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As a massive Hummus lover, I’m always looking for ways to spruce up a classic! I always always make my own hummus because I simply love garlic and find shop bought just aren’t garlicky enough for me. Recently however, I’ve been using Butterbeans instead of chickpeas and I have to admit, they are FAR more creamy and delicious. So instead of making a typical Butterbean hummus, I decided to add Beetroot (which is PACKED full of goodness) to make this vibrant, delicious and incredibly healthy dip. I first made it months ago and since which time it has become a staple in my weekly meal prep, you simply must try it!

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Ingredients:

-120g Butterbeans

-100g Cooked beetroot

-1/2 TSP Minced Garlic

-1/2 TSP Smoked Paprika

-Pinch of salt

-20g Tahini (Vegan option) OR20g Mayo

-Splash of Almond or Soy milk

Method:

1.Throw everything into a blender for a few minutes, remove and serve up with whatever your heart desires! I’ve been obsessed with Popchips recently as the BBQ flavour really complements the paprika and garlic in the dip!

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It keeps well in the fridge so you can make a large batch by doubling the ingredients to enjoy with meals all week 🙂

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