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Beetroot, seaweed and cannellini dip

Beetroot, seaweed and cannellini bean dip

Described as a 'heath-food titan' by BBC Good Food, beetroot are rich in vitamins A and C, folic acid, fibre, calcium manganese, potassium and iron. Pair this with the wonderfood seaweed, and you've got a dip that's a food of the Gods!

This recipe uses Seaweed Chilli Crush, our latest in the line up of award-winners having scooped a Gold at the Taste of the West 2020 Awards.

INGREDIENTS

  • 1 tin cannellini beans
  • 125g cooked beetroot (fresh or shop bought)
  • 1 clove garlic (crushed)
  • Juice of half a lemon
  • 1 tsp Seaweed Chilli Crush
  • 1 tbsp olive oil
  • pepper 

 METHOD

  1. Put all ingredients in food processor, including the Seaweed Chilli Crush, and blend until smooth
  2. Serve with breadsticks and raw vegetable sticks

You can shop for Seaspoon Seaweed Herb Mix, and all our other blends and flavours, from our webshop:

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