Beetroot and Cannellini Beans Dip

You know when you come back from holidays and have nothing left in the fridge?! There we go! This is one of the simplest, yet lightest recipe of a dip that we usually prepare with  the two ingredients we usually have (yes, even when we come back from holidays): pre-cooked beetroots and some cans of cannellini beans. Ingredients:

  • 2 precooked beetroots
  • 1 can of cannellini beans
  • the juice of half lemon
  • 2 tablespoons olive oil
  • pinch of Himalayan salt

Method:

  1. Wash the cannellini, place them in the food processor
  2. Chop the beetroots, place them in the food processor
  3. Add the juice of the lemon and blend well
  4. Add olive oil, the salt
  5. Mix a bit more until smooth
  6. It’s ready!

Why we like it:

  • You cannot go wrong with it: it’s very light and easy to digest
  • It’s a very nice dip to present to your guests for a dinner or to some friends that you invite last minute when you have nothing left in the fridge 😉
  • It’s a well balanced snack or part of a meal since it presents proteins from the beans and good vitamins from the beetroots