Beetroot and Feta Bean Dip

Beetroot and Feta Bean Dip

  • Preparation time

    10 mins
  • Serves 2

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.

Ingredients

  • Tin white cannellini beans, drained - 420 g
  • Clove garlic - 1
  • Lemon zest - 2 tsp
  • Olive oil - 2 Tbsp
  • Lemon juice - 2 Tbsp
  • Cooked beetroot (tinned or fresh) - 100 g
  • Feta, crumbled, plus a little for garnish - 80 g
  • Thyme leaves - 1 tsp
  • Salt, to taste
  • Pepper, to taste

Method

  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.

PER SERVE • 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