Here’s a dip that will get you out of that ol’ plain hummus and veggies rut. Cut this recipe in half if you aren’t wanting a ton of leftovers.
Beet and White Bean Dip
Prep time: 6 minutes
Cook time: 9 minutes
Total time: 15 minutes
Yield: 4 cups of dip
- 2 medium beets, peeled and cut in quarters
- 3 cloves garlic
- Juice and zest of 1 lemon
- 2 15oz cans white beans, drained and rinsed
- ¼ cup extra virgin olive oil
- ½ tsp ground coriander
- 2-4 tbsp water for thinning (optional)
- Salt and pepper to taste
Pierce quartered beets all over with a fork. Place in a microwave safe dish with 2 tbsp. water. Cover with a damp paper towel and microwave for 5 minutes. Remove from microwave, flip and cover and microwave for an additional 4 minutes. Let cool.
In a food processor pulse together beets, white beans and garlic. Pour in olive oil in a slow stream, and continue to blend until smooth, scraping down the sides as needed. Stir in ground coriander and blend in additional water if you prefer your dip to be on the thinner side. Season with salt and pepper and serve with your favourite vegetables and chips.