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.
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!
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