A lemony, garlicy beetroot and cannellini dip in under five minutes.

You can’t beat dips. To dollop in a wrap, dip with a carrot, slather in a sandwich or serve as an aperitif when you’re having friends over. They are the ultimate party food as they are moreish and so easy to share. This vegan recipe is part of my 5 minute collection, so it’s super easy and takes less than five minutes to put together.

Now to be completely honest, it’s taken me a while to come around to beetroot. It’s never been something I instantly loved, even after transitioning to veganism and incorporating more vegetables into my diet. Which is why I really love this dip.

The earthy beetroot flavours are subtle enough to not overwhelm the rest of the ingredients. The lemon, garlic and spices all help tame the beetroot flavour creating a mouth wateringly good dip. If it wasn’t for the colour, I don’t know that I’d even realise there was beetroot in it.

Beetroot has been touted as a veggie with lots of health benefits. The vibrant root vegetable is full of nitrates which may help increase blood flow and lower blood pressure. You’ll also find the amino acid glutamine along with fibre which can both help with digestive health. Studies have shown that the betalain compounds that give beetroot its vibrant pink colour have lots of anti-oxident and anti-inflammatory properties which can protect cells from future damage.

The recipe is really simple. Gather your ingredients, add them to a food processor and mix! It’s really that easy.

My favourite things to serve with this Beetroot and Cannelloni Dip:

Crudités - raw vegetables like cucumber, carrots, peppers, broccoli, sugar snap peas or celery cut into small sticks if needed
Crackers - rye, lentil, spelt crispbread
Bread - use your favourite loaf
Breadsticks
Crisps - any kind will do! My favourites are sea salt or peppercorn so as not to distract from the flavours of the dip
Pitta - toast and cut into dippable strips
Rice cakes or oatcakes