Butterbean Beetroot Dip (Vegan)
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!
-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
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!
It keeps well in the fridge so you can make a large batch by doubling the ingredients to enjoy with meals all week 🙂