- Prep Time:15 mins
- Cook Time:N/A
Moroccan Beetroot Dip
+1 Butter Beans
Break out the carrot sticks and bread sticks, we’ve got a cracker of a dip here. Bursting with flavour from the rich blend of Moroccan spices, this beetroot dip holds nothing back when it comes to taste. We’ve pureed some butter beans along with the beetroot, which lightens the beetroot flavour, making it a dip that everyone is going to fall in love with.
Original recipe by New Idea Magazine | 4.2.15
+1 1 Can (400g) Edgell Butter Beans
- 3 teaspoons Ras el Hanout
- 425g can sliced beetroot, drained
- 110g packet dry roasted cashews
- 120g log goats cheese
- Baby basil, to garnish
- Spanish flat bread, to serve
Place Ras el Hanout in a small frying pan. Stir over a medium heat, for about 1 minute, or until fragrant. Remove.
Pat beetroot dry with absorbent kitchen paper. Place in a food processor with cashews and Ras el Hanout.
ADD DRAINED EDGELL BUTTER BEANS TO FOOD PROCESSOR.
Process until smooth. Add cheese. Process until smooth.
Garnish with baby basil leaves. Serve with flat bread.
Ras el Hanout is a Moroccan spice blend which contains many spices from paprika, cumin, coriander, cassia, turmeric, fennel and pepper to allspice and cardamom. It’s available from delicatessens and food stores.
This dip can be made up to three days ahead and stored covered in the fridge.