I have used Cannellini beans for this recipe. They give a smoother texture than the traditional chickpea and also allow the flavors you add to really stand out. The roasted garlic gives a lovely mellow garlic flavor which complements all the other flavors in the dips. Once the veg is roasted and puréed, this recipe comes together in minutes. I like to roast more veg than needed and freeze some of the purees to have on hand for the future. You only need a little bit of the vegetable for each batch.
If you want, you can use pre-cooked beetroot to save on the mess and just blend it straight from the packet. This bean dip is an easy way to add protein into salads or sandwiches too. I love having a little spoonful on the side of pasta or roast vegetables to add some creaminess and flavor.
- 1 can Cannellini beans
- 1/4 Butternut Squash
- 1/2 Beetroot
- 3 Garlic cloves
- 2 tbsp Tahini
- 1.5 tsp Sea Salt
- 1 Lemon
- To serve: carrot, cucumber, pepper, bread
1. Pre-heat the oven to 200°C.
2. Peel and chop the squash and beetroot. Put them on different baking trays with the whole garlic cloves and coat with a little vegetable oil and salt. Roast for 40–60 minutes until soft inside.
3. To make the base dip, remove the roasted garlic from its skin, drain the beans and put into a blender with the tahini, salt and juice from half a lemon. Blend until smooth, taste the dip and add salt and lemon to your liking.
4. Remove the dip from the blender and wash it.
5. Put the squash in the blender and blend until smooth.
6. Put the squash puree into a bowl then blend the beetroot until smooth.
7. Split the bean dip into three pots.
8. Stir beetroot puree into one, squash into the other one and leave the third plain. Add a little of the puree at a time, you might not need to use all of it.
9. Serve with a mix of chopped vegetables (arrange like a rainbow!) and bread.
Also by Katharine: 2-Ingredient Flatbread With Charred Corn & Green Hummus
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Photo: Katharine Hopkins