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Butterbean and beetroot dip

yield: n/a
total time: n/a
difficulty: n/a

I found this recipe in a newspaper many years ago. I’ve lost the recipe, but these quantities work – and feel free to play with them as you like – some prefer more garlic, cumin or lemon juice for example.


  • Enough dried butterbeans to make a standard 400gm tin once cooked
  • 1 large beetroot, peeled
  • 1 tsp cumin
  • Glug of olive oil (if or as you like)
  • Juice of 1 lemon
  • 1 fat garlic clove
  • 1 heaped tbsp tahini
  • Salt to taste



  1. Soak butterbeans overnight.
  2. Rinse, cover with fresh water and bring to the boil. You can cook the beetroot whole in the same water – they both take about an hour in my experience
  3. When the beans and beetroot are cooked, drain, reserving some of the cooking water.
  4. Add beans and beetroot  to a food processor with all other ingredients. Blend, adding enough of the cooking water (and olive oil) to bring to a hummus-like consistency.
  5. Season with salt to taste.


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