Preparation time is 15minutes
Total time is 15minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 425grams Woolworths sliced beetroot, undrained
- 425grams Macro Organic no-added-salt cannellini beans, rinsed, drained
- 1/2 cup sour cream
- 2 cloves garlic, crushed
- 1/4 cup extra virgin olive oil
- 1/3 cup pistachio kernels, toasted, chopped
- 1/4 bunch basil, leaves picked, chopped
- 2teaspoons fennel seeds, toasted, chopped
- 250grams Qukes® baby cucumbers, halved (to serve)
Description
With a striking pink colour and oodles of zesty flavour, this dip combines beetroot, white beans, garlic, pistachio and basil for a sumptuous snacking treat or the base for colourful, crunchy crackers.
Instruction tip
Swap tip:Spread dip over a plate. Top with baby spinach leaves, roasted pumpkin wedges, toasted chickpeas and thinly sliced red onion.
Method
Step 1 of 2
Process beetroot, cannellini beans, sour cream, garlic and 2 tbs oil until smooth.
Step 2 of 2
Spoon dip onto a plate. Sprinkle with pistachio, basil and fennel seeds. Drizzle with remaining oil. Serve with cucumber.
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