Name: White Bean & Pickled Beet Dip
Prep time: 5 min
Total time: 5 min
Ingredients: 1 can (19 oz/540 mL) white beans, drained & rinsed (yields 2 cups/500 mL cooked beans) (see notes); 1 1/2 cups (375 mL) drained prepared pickled red beets (see notes); 3 Tbsp (45 mL) tahini; 2 Tbsp (30 mL) chopped fresh dill; 1 Tbsp (15 mL) lemon juice; 2 tsp (10 mL) balsamic vinegar, or more, to taste; 2 cloves garlic; 1 Tbsp (15 mL) olive oil; salt & pepper, to taste

Nutrition

Serving Size: 0.25 cup (60 mL) Calories: 101 Total Fat: 4 g Saturated Fat: 0.5 g Carbohydrate: 13 g Fibre: 4 g Sugars: 2 g Protein: 5 g Sodium: 58 mg Potassium: 273 mg Iron: 2 mg

Ingredients

1 can (19 oz/540 mL) white beans, drained & rinsed (yields 2 cups/500 mL cooked beans) (see notes)
1 1/2 cups (375 mL) drained prepared pickled red beets (see notes)
3 Tbsp (45 mL) tahini
2 Tbsp (30 mL) chopped fresh dill
1 Tbsp (15 mL) lemon juice
2 tsp (10 mL) balsamic vinegar, or more, to taste
2 cloves garlic
1 Tbsp (15 mL) olive oil
salt & pepper, to taste

Directions

In a food processor, combine all ingredients and blend until smooth.
Season to taste with salt and black pepper and adjust acidity as desired.

Notes

White beans include Great Northern, white kidney, cannellini or navy beans.
You can also use roasted/cooked or canned beets, but you may have to add more balsamic vinegar to get that delicious pickled flavor!

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White Bean & Pickled Beet Dip

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