- 1 can white beans, drained and rinsed (540ml/18oz)
- 1 small beet, peeled and grated
- 1 clove garlic, finely chopped
- 2 tbsp tahini
- 1 tbsp greek yogurt
- 1 tbsp chopped parsley
- 1/4 tsp salt
- 1/4 tsp pepper
Place all the ingredients in the base of a blender or food processor.
Pulse a few times, then scrape down the sides of the blender and pulse until creamy and smooth. Taste for seasoning and adjust as necessary. Transfer to a bowl and top with additional parsley for garnish.
Serve with toasted baguette or your favourite vegetables.
- Store leftover dip in the fridge for up to 5 days.
Keywords: Beet Red White Bean Dip, Beet and White Bean Dip, Beet Dip