Go Back
+ servings
EASY
Prep Time: 10 minutes
Cook Time: 20 minutes
Passive Time: 0 minutes
Total Time: 30 minutes
Servings: 4 portions

Ingredients

  • 2 large raw beetroot
  • 1 cup cooked cannellini beans
  • 2 tbsp tahini
  • 4 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • 1 chopped garlic
  • 1 tsp ground coriander seeds
  • 1 tsp sea salt

Instructions

  • Set the oven to 200 degrees celsius
  • Peel the beetroot and cut into wedges and place in an ovenproof dish
  • Sprinkle some salt and drizzle some olive oil on top and place in the oven to cook for between 20 and 30 minutes until soft
  • When cooked through, take the beetroot out of the oven and leave to cool for a bit
  • Place the cooled beetroot and all other ingredients in a food processor and process until you have a smooth consistency. This make take a minute or two
  • Serve immediately and keep any left over in a covered glass bowl or jar in the fridge for up to 3 to 4 days

Notes