250g ready-cooked beetroot (1 pack)
1/2 large tin cannelloni beans
1 tbsp Olive oil
Squeeze of lemon juice
Large handful of fresh mint, rinsed and roughly chopped
2 Cloves garlic, crushed½ tsp sea salt
Grated zest of ½ lemon (optional)
Place all ingredients into a food processor and whizz until well mixed. Adjust flavours to suit your palate/event and serve in a bowl with warm pitta bread, cruditees or lentil chips.
Not sure what to do with the 1/2 tin of beans that are over? Add to a stew or crush them along with some olive oil, lemon juice, a crushed clove of garlic and a handful of chopped fresh basil leaves to accompany more cruditiees or as a side dish the next day.