With origins in Italy, cannellini beans are a perfect alternative to chickpeas for making this hummus inspired dip. They give the recipe a smooth, creamy texture and of course, that deep pink hue. Also a great choice if you are looking to mix up your protein intake with a change of bean.

Take this to your kitchen table with some freshly torn sourdough or spread on top of our signature cauliflower crust pizza with winter greens, feta and toasted hazelnuts. What could be more comforting.

Ingredients:

• 1 beetroot
• 200g cannellini beans
• 1 (heaped) tbsp tahini
• 1 garlic clove
• 1 tbsp extra virgin olive oil
• Juice of 1 small lemon
• Salt & pepper

Preheat the oven to 200 degrees.

Start by washing the beetroot (no need to peel) and pat dry. Cover the beetroot with a healthy drizzle of oil, salt and pepper and wrap up tightly in some foil. Roast in the oven for 1 to 1 1/2 hours until tender. Test this by unwrapping the foil and sticking a knife through the middle of the beet. When you think it’s soft enough to blend easily, take out and leave to cool. 

Once the beetroot has cooled, roughly chop and add to a food processor along with all the other ingredients. Blitz together, adjust seasoning and add more oil and lemon juice if necessary until you have a chunky but smooth texture (don't be shy with the lemon juice, it makes all the difference!)