The bright pink, protein rich dip of your dreams.
Made so delicious thanks to Firehook Rosemary Sea Salt Crackers.
INGREDIENTS:
- 3 medium beets
- Olive oil
- Kosher salt
- 1 (15 oz) can butter beans, drained
- 1/2 cup olive oil, plus more as needed
- 1/2 lemon, zest & juice
- 1/2 tbsp salt (or to taste)
- 1 tsp cumin
- 1 garlic clove, grated (or 1 tsp garlic granules)
- 1/4 cup grated parmesan
- 2 tbsp pine nuts
- Fresh dill, for serving
- Firehook Rosemary Sea Salt Crackers, for dipping
INSTRUCTIONS:
- Preheat oven to 425°f.
- Scrub and trim the beets, then place on a foil-lined baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 40–50 minutes, or until fork-tender.
- Once cool enough to handle, peel the beets and add to a blender with butter beans, 1/2 cup olive oil, salt, lemon zest & juice, cumin, garlic, and parmesan. Blend until smooth, adding more olive oil as needed for texture.
- In a dry skillet, toast the pine nuts until golden and fragrant.
- Spoon the dip into a serving bowl. Top with toasted pine nuts, a handful of chopped dill, and serve with plenty of Firehook Rosemary Sea Salt Crackers.
INSTRUCTIONS:
- Preheat oven to 425°f.
- Scrub and trim the beets, then place on a foil-lined baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for 40–50 minutes, or until fork-tender.
- Once cool enough to handle, peel the beets and add to a blender with butter beans, 1/2 cup olive oil, salt, lemon zest & juice, cumin, garlic, and parmesan. Blend until smooth, adding more olive oil as needed for texture.
- In a dry skillet, toast the pine nuts until golden and fragrant.
- Spoon the dip into a serving bowl. Top with toasted pine nuts, a handful of chopped dill, and serve with plenty of Firehook Rosemary Sea Salt Crackers.
