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.
- 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
- Put all ingredients in food processor, including the Seaweed Chilli Crush, and blend until smooth
- 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: