Beet & Butter Bean Dip

velvety, earthy & high in protein i stg this is the most stunning dip

full disclosure !! i don’t even like beets that much?? it’s a shame because they’re so good for you, so i try to find ways to sneak them in wherever i can, and this has to be the best version yet.

this is a beet & butter bean dip (just think of it as, like, a bright pink alternative hummus) that tastes more like velvety parmesan cheese than it does beets? but it’s also earthy in all the right places. and high in protein because there’s a whole ass can of beans in there. get a really good cracker to dip with, or spread it onto a sandwich, or even use it as a thicc sauce in a grain bowl. the options are endless!!

Beet & Butter Bean Dip

ingredients:

• 3 medium beets

• olive oil

• kosher salt

• 1 (15 oz) can butter beans, drained

• 1/2 cup olive oil, plus more as needed

• 1/2 lemon, zest & juice

• 1/2 tbsp salt (or to taste)

• 1 tsp cumin

• 1 garlic clove, grated (or 1 tsp garlic granules)

• 1/4 cup grated parmesan

• 2 tbsp pine nuts

• fresh dill, for serving

• crackers, for dipping

method:

1. preheat oven to 425°f.

2. scrub and trim the beets, then place on a foil-lined baking sheet. drizzle with olive oil and sprinkle with salt. roast for 40–50 minutes, or until fork-tender.

3. once cool enough to handle, peel the beets and add to a blender with butter beans, 1/2 cup olive oil, salt, lemon zest & juice, cumin, garlic, and parmesan. blend until smooth, adding more olive oil as needed for texture.

4. in a dry skillet, toast the pine nuts until golden and fragrant.

5. spoon the dip into a serving bowl. top with toasted pine nuts, a handful of chopped dill, and serve with plenty of firehook rosemary & sea salt crackers.

NOTE !! leftovers keep well in the fridge for up to 5 days! perfect for spreading on sandwiches, dolloping on grain bowls, or dipping massive amounts with crackers.