Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Passive Time: 0 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 portions
- 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
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