Ingredients
- 250 g beetroot
- 1 can butterbeans (240 g)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp tahini
- ½ tsp ground cumin
- ½ tsp ground coriander
- Salt
- Pepper
Instructions
- Preheat the oven to 200°C.
- Peel the beetroot and roughly chop it. Put it into an oven-proof form. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Bake for 45 minutes.
- Let the beetroot cool.
- Drain the butterbeans.
- Put the beetroot, butterbeans, olive oil, tahini, lemon juice and spices into a food processor. Mix until creamy. Season with salt and pepper.
Recipe & Picture: Liz Sinner
