Preparation time


For 4 Person(s)

Cannellini Dip

  • 1 tin cannellini, haricot or flageolet beans, drained
  • 2 cloves garlic, roughly chopped
  • 1 tb freshly chopped coriander
  • pinch of salt and pepper

Beetroot Dip

  • 2 medium cooked beetroots
  • 2 sprigs fresh dill
  • 1 1/2 tsp ground coriander
  • salt and pepper to taste


Whizz the beans, garlic, olive oil, lemon juice and seasoning into a purée in a food processor or with a stick blender and then adjust the seasoning until you are happy. The creamed beans will be subtle but need to be balanced all the same.

Purée the cooked beetroot with the dill and ground coriander. Balance with salt and pepper.

Swirl the beetroot into the bean dip but don’t stir to much, it’s more appetising as a ripple effect.