White Bean Beet Spread:
This dip is a distinct color and flavor. The creamy white beans mixed with the sweetness from beets to make a spread (or dip) begging for crunchy vegetables and sourdough.
- 1 cup cooked cannellini beans
- 1 large roasted beet (sliced for easier blending)
- 1 garlic clove (roasted if you like)
- 4 tablespoons olive oil
- Salt and Pepper to taste
Use an immersion blender to puree beans, beet, garlic and olive oil. Taste and add salt and pepper to your preference. I like this spread on a sourdough sandwich with sliced cucumbers, carrots, sprouts and red onions.
Note: this is a very basic recipe that can be jazzed up with tahini, lemon juice, cayenne pepper and cumin. All (or none) are good options, I like the basic recipe for sandwiches, but when making as a dip for vegetables I like to add tahini, lemon juice and extra garlic.