- 125 g Beetroot, cooked (approx. 2small-sized beetroots)
- 400 g Cannellini Beans, drained
- 1 garlic clove, crushed
- 1/2 lemon (zest)
- Add beetroot to mixing beaker and blenduntil broken down.
- Add the remaining ingredients to beaker andblend until smooth.
- Keep in an airtight container and refrigeratefor up to 3 days.
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