This is a favourite that I’ve been making for a few years now, but it never seemed to make it to being photographed other than when accompanied with something. A while ago I tried the a beetroot dip from Sainsbury’s which I
slowly instantly became addicted to. Tub after tub after tub. And as the price of my beetroot dip addiction increased, so did my grocery bill, so I thought it was about time I had a crack at making my own.
I remember the first time I made it, I went WAY overboard with the garlic and, boy oh boy, I think my breath was garlicky enough to ward off any vampires for the next century! Anyhow, after numerous little tweaks and ingredient swaps and switches, I finally got a combination that I loved.
It’s perfect for spreading on toast, using in place of mayo in sandwiches, as a dip with crudités, as a side with a summer BBQ, or just eating it as it is – which I’m not ashamed to say is the exact method that the majority of mine gets eaten in!
Makes roughly 350g
- 150g (roughly 2 medium) beetroot, cooked
- 120g (1/2 can) butter beans, drained and rinsed
- 75g greek yoghurt
- 1 tbsp sesame flour OR 1 tbsp tahini
- 1/2 tsp onion granules
- 1 1/2 tsp light soy sauce
- 1 1/2 tsp cider vinegar
- 1 1/2 tsp lemon juice
- 1/2 tsp granulated sweetener of choice
- 1/8 tsp Himalayan pink salt or rock salt
- 1 small (3g) garlic clove
- Add all of the ingredients into a blender, or a bowl if you have a hand blender like me, and blitz until everything is combined. That’s it!
- Transfer to a tub, or if serving straight away, pour into a bowl and sprinkle with toasted sesame seeds.