Earthy, vibrant, and naturally energising, this dip is a simple way to nourish your body with antioxidants, fibre, and plant based protein. Unlike store bought dips that rely on oils and fillers, this version supports smoother digestion, steadier blood sugar, and better circulation thanks to beetroot’s natural nitrates.

White beans add gentle protein and complex carbohydrates to keep energy stable. Beetroot contributes polyphenols and natural pigments that promote blood flow. Olive oil and lemon balance the richness and improve nutrient absorption.

This is not just a snack. It is a functional, mood lifting blend that fuels clarity and supports metabolic wellbeing.

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‍Beetroot and White Bean Dip

Ingredients

Base
250 grams cooked beetroot
1 cup white beans, rinsed and drained
1 garlic clove, finely chopped
1 tablespoon olive oil
Juice of half a lemon
Salt to taste

Optional Toppings
A spoon of Greek yoghurt
Fresh dill or parsley
Pumpkin seeds or toasted sesame seeds

Instructions
Place beetroot, white beans, garlic, olive oil, and lemon juice into a blender or food processor.
Blend until smooth, adding a splash of water only if needed for consistency.
Taste and adjust seasoning with more lemon or salt.
Transfer to a bowl and finish with yoghurt, herbs, or seeds.
Serve with sliced vegetables, whole grain crackers, or use as a spread in wraps and bowls.

Quick FAQ

Can I make this in advance
Yes. Store in an airtight container in the fridge for up to three days. Stir before serving.

What can I use instead of white beans
Chickpeas, lentils, or black beans all blend well and offer similar nutrition.

Can I increase the protein
Add Greek yoghurt on top or blend in a tablespoon of hemp seeds for a richer, more satisfying dip.