When it comes to savoury snacks hummus is usually my go to but I was after a change. I love chickpeas but you can have too much of a good thing. This roasted beetroot, carrot and cannelloni bean dip is delicious. It goes the most wonderful pink colour and the earthy flavour that can sometimes dominate with beetroot is subdued by the sweetness of the carrots. It’s well worth a try.
250g beetroot washed and trimmed
250g carrots washed (no need to peel)
2 cloves garlic, peeled
1 400g can cannelloni beans (rinsed and drained – retain some liquid)
1 – 2 tablespoons lemon juice
2 tablespoons organic tahini
Salt and pepper (to taste)
1 – 2 tablespoons organic olive oil
Rapeseed oil for roasting
Chop the carrots into large chunks and the beetroot into quarters and add to a roasting dish. Drizzle with rapeseed oil and season with salt and pepper.
Roast for 45 mins until soft and tender. Set aside to cool.
Once cool, peel the beetroot and add the beetroot and carrot to a blender or nutri-bullet.
Add beans, garlic, lemon juice, and tahini. Blitz until smooth. If it’s too sticky to blend add a little of the reserved juices from the beans or olive oil.
Transfer to 1 – 3 glass containers depending on how quickly you will eat it. It will keep for 2-3 days in the fridge but I tend to freeze potions too and thaw before eating.