White Bean Dip, Beetroot Dip

We made these over the weekend - delicious, easy, yum :)


~Rosemary, Lemon & White Bean Dip~
2 cups cooked cannellini beans (or similar)
2 cloves garlic, crushed with salt (or less if you prefer)
1/4 cup extra virgin olive oil
2 teasp rosemary, finely chopped
grated zest of 2 lemons
salt & black pepper

You can use canned beans, but I prefer freshly cooked. Place beans in food processer with garlic and process till fine. Add olive oil while motor is running and keep going until it is smooth.

Stir in rosemary & lemon zest and season with salt and pepper to taste.

I can't remember where this recipe originated -it's very good ;)



~Roast Beetroot Dip~
600g raw beetroot, trimmed and washed
1 clove garlic, crushed with salt
2 tab tahini
6 tab extra virgin olive oil
2 tab fresh mint
2 des spoons red wine vinegar

This is from Moro East by Sam&Sam Clark - the only change was that I roasted the beetroot instead of boiling, because we had roast lamb a few nights ago and we have masses of beetroot in the garden, so it followed that roasting beetroot while the oven was on would be a good thing...

So - take the cooked and cooled beetroot and slip the skins off. Place in the food processer with garlic, tahini and oil and whizz until smooth.

Stir through mint and vinegar and season with salt and pepper.

Eat with bread or flatbread and enjoy the earthy richness. This would be delicious with freshly fried haloumi and lemon juice.