Photo: Simon Lambert
Makes 400ml
Prep time 15 min
Cooking time 40 min
Skill easy
Ingredients
200g cooked beetroot, peeled
425g tin cannellini beans
2 cloves garlic, peeled
½ tsp fresh rosemary leaves, finely chopped
1 Tbsp tahini paste
1 tsp salt
1 lemon, juice
Method
Roughly chop the beetroot and place into the bowl of a food processor, blend to finely chop.
Add the remaining ingredients and blend until a velvety smooth puree has formed.
Taste and adjust if necessary.
It will last in the fridge for 3 days.
