White bean and roasted beetroot dip

Dzisiaj przedstawiam przepis na przepyszną, zdrową przekąskę, którą rozsmarujecie na chlebie lub podacie z ulubionymi świeżymi warzywami, krakersami czy ciasteczkami owsianymi. Ten prosty przepis to kremowa pasta z białej fasoli i pieczonego buraka przygotowana z dodatkiem orzechów nerkowca, ziaren kolendry, przyprawiona szczyptą gałki muszkatołowej. Co ważne do zrobienia pasty z fasoli potrzeba tylko kilku prostych składników. 

Do you like traditional hummus made from chickpeas and tahini paste? I’m not a fan of its characteristic bitter taste, to be honest. This doesn’t mean, that I’m not making dips at all. I like to experiment with different ingredients and proportions. Homemade dips are healthy, easy to prepare and store, so I think it's worth having some foolproof recipes up your sleeve. 

This time I went for roasted beetroot, as I like its characteristic, delicate sweet taste. With the addition of coriander seeds and a bit of nutmeg, it tastes really good. This beetroot dip looks great too! The pink colour is amazing! Don’t you think?

White bean and roasted beetroot dip - how to serve?

I usually serve my dip with the splash of olive oil, freshly chopped parsley (yes, I add parsley almost everywhere, but I can't help), sesame and nigella seeds.

You can prepare this simple recipe ahead of time. Store your dip in an airtight food container in the fridge. Make sure you take it out of the fridge early enough before serving so that it’s not too cold. 

Below you’ll find two additional recipes for homemade dips. They are delicious and super easy to prepare!

• Vegan broad bean dip | Easy recipe
• Simple healthy roasted red pepper dip (vegan)

White bean and roasted beetroot dip

This simple recipe is a creamy white bean and roasted beetroot dip made with cashews, coriander seeds, seasoned with a pinch of nutmeg. 

Print Pin Recipe

Prep Time 40 minutes mins

Course Snack, Breakfast

Servings 4

Equipment

• Food processor / Blender

Ingredients

  

• 3 middle size beetroots
• 2 garlic cloves
• 1 can white beans / cannellini beans
• 80 g cashews
• 1 tsp coriander seeds
• ½ tsp ground nutmeg
• 1 tsp sesame seeds
• 1 tbsp chopped parsley
• salt to taste

Instructions

 

• Preheat the oven to 180°C.
• Place the washed beetroots and garlic cloves on a baking tray lined with baking paper. Bake them for 30-35 minutes or until cooked through, then peel and set aside.
• Soak the cashews in hot water for 30 minutes, drain and set aside.
• Place the white beans (drained), baked beetroots, garlic, cashews, coriander seeds, nutmeg, and salt in a food processor and blend until silky smooth.
• Transfer your dip to a deep plate or bowl, sprinkle with the sesame seeds, nigella seeds and chopped parsley. Add the splash of olive oil and serve. Enjoy!

Keywords beetroot, beans, hummus, cashews, dip

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