- Preparation time
- 5 mins
- Difficulty
- Super Easy
- Serves
- 6 people
- Meal course
- Snack
- Posted by
- Posted on
- January 24, 2016
- 1 can
- butterbeans
- 2 medium
- Beetroots
- 2 tbsp
- Lemon Juice
- 1 large
- Garlic clove
- 3 tbsp
- extra virgin olive oil
- 1/4 tsp
- smoked paprika
- 1/4 tsp
- Harissa seasoning
- 2 tsp
- extra virgin olive oil
- 1 Sprinkle
- Black pepper
I like Hoummous, but sometimes it gets a bit boring eating the same old dip!
I also use alot of Butter Bean Aqua Faba (the liquid from the can) in alot of my sweets, so i am left with bags and bags of beans for the freezer!
Experimenting, I found that Butter Beans can be used just like chickpeas to make a really nice dip!
This is a twist on Beetroot Hoummous, bout uses butter beans instead!
Try it! – it’s good!
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Enjoy
x
Katrina
Middle Eastern Beetroot Butter Bean Dip
Ingredients:
1 can butter beans (lima)
2 med cooked beetroots
2 tbsp lemon Juice (approx 1/2 lemon)
1 large Garlic clove
3 tbsp Extra virgin Olive Oil
Seasonings:
1/4 tsp smoked paprika
1/4 tsp Harissa seasoning
(or seasoning mixes of your choice, such as Sumac)
2 tsp Extra Virgin Olive Oil for garnishing
Sprinkle of Cracked Black Pepper
- Place butter beans,beetroots, lemon juice, olive oil and garlic in a blending jug, and blend until smooth.
- Place into a serving bowl and sprinkle with smoked paprika, harrisa seasoning and black cracked pepper, and then drizzle some extra olive oil over sparingly.
- Serve with flat breads, rubbed with half a lemon and sprinkled with seasoning, cut up and toasted in the oven.
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