Beetroot and Feta Bean Dip

clock 10 minutes bowl Serves 2 cups


  • 420g tin white cannellini beans, drained
  • 1 clove garlic
  • 2 tsp lemon zest
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 100g cooked beetroot (tinned or fresh)
  • 80g feta, crumbled, plus a little for garnish
  • 1 tsp thyme leaves
  • Salt and pepper to taste
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  • 1. Into a kitchen processor place the beans, garlic, zest, oil, lemon juice and blitz until smooth.

  • 2. Add the beetroot, feta and thyme to the base dip, blitzing to combine. Season with salt and freshly ground pepper.

  • 3. Serve with a little crumbled feta and extra thyme leaves.


  • • Energy 395Kj • Protein 4g • Total Fat 6g • Saturated Fat 2g • Carbohydrates 4g • Sugars 2g • Sodium 247mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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