Beetroot Dip

Ingredients

• 250g cooed beetroot
• 1 can of butter beans or 250g soft boiled beans
• 60g sunflower seeds
• 1 garlic clove
• 30ml olive oil
• 1 tbsp lemon juice
• 1 tbsp honey
• 0.5 tsp salt
• Pinch of black pepper
• Chopped chives to serve

Method

1) Prepare the ingredients: peel the cooked beetroot, cut them into 2-3cm pieces. Peel the garlic and drain the beans
2) Insert the blade in the mixing bowl. Add the garlic, position and lock the lid and cap the hole in the lid. Mix for 8 sec at speed 6
3) Unlock and remove the lid, scrape the garlic down form the side of the bowl. Add the beetroot, beans, salt, pinch of pepper, sunflower seeds, olive oil, lemon juice and honey. Reposition and lock the lid and cap the whole in the lid. Blend for 20 sec at speed 8 4) Unlock and remove the lid, scrape the mixture down from the slide of the bowl and blend again for 30 sec at speed 10
5) Unlock and remove the lid, remove contents from the mixing bowl and transfer the dip into another dish / container. Serve with crackers or use as a sandwich spread